Shredded pork in sauce can be made 1 day ahead and chilled, covered. Reheat before using.
Recipe information
Total Time
3 1/2 hours
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cook onion and garlic in oil in a 3- to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes. Stir in remaining ingredients except pork, lavash, and coleslaw and simmer, covered, 10 minutes. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
Step 2
Transfer pork with tongs to a cutting board. Purée cooking liquid in a blender until smooth (use caution when blending hot liquids) and return to pot. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
Step 3
Divide shredded pork among pieces of lavash and top with some coleslaw, then wrap lavash around to form a cone.
