Coat a 6-quart or larger slow cooker with cooking spray. Lightly pat the pork dry, then place in the bottom. Sprinkle with salt and pepper. Tuck the garlic cloves around the pork, then sprinkle with fresh ginger. Pour the hoisin sauce over the top of the meat. Cover and cook on high for 3 to 4 hours or low for 5 to 7 hours, until the pork is cooked through. Pork tenderloin can easily dry out, so check it a little early to ensure it does not overcook. Remove the meat to a plate, shred with two forks, then return it to the slow cooker and stir it together with the sauce. Leave in the slow cooker on "warm" until ready to serve.
For the slaw: Place the broccoli slaw, peanuts, scallions, and cilantro in a large mixing bowl. In a small bowl or measuring cup, whisk together the olive oil, rice vinegar, honey, and soy sauce. Taste and add additional vinegar, honey, or soy sauce as desired. Pour over the slaw, then toss to combine.
To serve: Warm the tortillas in the microwave for a few seconds, covered with a damp towel to keep them moist. Fill with shredded pork, then top with the broccoli slaw. Enjoy!
Leftover pork can be stored in the refrigerator 4 to 5 days or frozen for 3 months. Let thaw overnight in the refrigerator. Reheat leftover meat gently on the stove with a splash of chicken broth or water to keep it from drying out.
Leftover slaw can be stored in the refrigerator for up to 2 days (you can extend the time to about 3 to 4 days, though the texture will become somewhat mushy).
Serving: 1(of 8), about 1 cup pork and 1/2 cup slawCalories: 485kcalCarbohydrates: 33gProtein: 51gFat: 28gSaturated Fat: 4gCholesterol: 101mgSodium: 1854mgFiber: 4gSugar: 19g
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