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Crock pot Chinese pork and mushroom moo shu


pork main dish

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  • 2 t grated ginger
  • 1 onion sliced
  • 1/4 C hoisin sauce
  • 8-10 mushrooms sliced
  • 1.5 # pork loin roast quartered
  • 3 T rice wine vinegar
  • 12 oz broccoli slaw or mixed cabbage
  • 4 scallions sliced
  • 12 flour tortillas, warmed, Chinese pancakes or Mandarin pancakes
  • salt and pepper



Step 1

In slow cooker or crock pot combine ginger, 2/3 C of hoisin sauce, 2 T water, mushrooms, onions and pork. Stir to coat pork. Cook covered until pork is cooked thoroughly on low for 6 hrs. or high for 4 hrs. With a fork shred pork into sauce within pot and add the remaining hoisin sauce. Whisk together rice wine vinegar, sugar, and salt and pepper. Add slaw or cabbage and scallions tossing to combine. Add slaw/cabbage mixture to pork mixture and spoon onto tortillas. (about 1/3 C on each)

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