GETTING READY

1. In a large bowl, combine the napa cabbage, carrots, green onions, red cabbage, cilantro, garlic and jalapeno.

2. In a medium sized bowl, combine the rice vinegar, canola oil, sesame oil, ginger, soy sauce, and black pepper. Add the honey if desired for a less tangy vinaigrette.

MAKING

3. Combine the slaw and vinaigrette in a large bowl and mix and keep it aside until required.

4. In a small pan heat up the shredded pork shoulder along with the teriyaki sauce which was the gravy from the crockpot.

5. Heat a large skillet over medium-high heat. Meanwhile, brush each tortilla shell with olive oil. Place 2 to 3 tortillas in the pan and cook on each side until golden brown. Fill each tortilla shell with teriyaki pork and top with the Asian style slaw.

SERVING

6. Serve it at a party as appetizers.

TIPS

For a crunchy slaw add the vinaigrette to the slaw just before serving.