MooShu Pork

Pam Stewart

By
@gigi2six

This recipe was inspired by one I saw in Family Circle a few years ago. It has become a family favorite. An easy one to have ready those times when my girls and grandchildren are all home and we are busy having fun all day without much time to think "What's for Dinner?"

My slow cooker seems to be very hot so 4 hours on low is enough. If you have an older cooler cooker I would recommend 6 hours on low or 4 hours on high.

My tip on slicing the pork is; put it in the freezer for about 1/2 hour before slicing. It makes it much easier to handle.


Featured Pinch Tips Video

Serves:

8

Prep:

10 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

3/4` c
hoisin sauce
3 clove
minced garlic
3 Tbsp
reduced-sodium soy sauce
1 1/2 Tbsp
corn starch
2 Tbsp
dark sesame oil
16 oz
shredded carrots
2
16 oz bags of coleslaw mix
1 1/2 lb
boneless pork loin
24
6 inch flour tortillas
chopped scallion to taste

Directions Step-By-Step

1
Slice pork loin very thin about 1/8 inch thick or less then cut each piece in half lengthwise. Set aside.
2
Stir together hoisin, garlic, sesame oil, soy sauce and corn starch. Set aside.
3
Place carrots in the slow cooker top with cabbage mixture. Sprinkle pork on top of carrots and cabbage.
Drizzle with 1/3 cup of hoisin mixture. Cover and cook 4 hours on low, if using a newer cooker ( see note about timing above)
4
Remove cover; stir in remaining hoisin mixture.
5
Heat torillas by wrapping in foil and placing in a 350 degreee oven for 15 minutes. Place about 1/2 cup of the pork mixture in center of each tortilla top with scallions if desired and roll up.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Other Tags: Quick & Easy, Healthy
Hashtags: #crockpot, #slowcooker