Pork & Mushroom Moo Shu

By Allison-3

Save on takeout with this delectable spin on the Chinese classic, which uses tortillas instead of the traditional crêpe-like rice pancakes. Stuffed inside is pork loin that's been simmered in fresh ginger, hoisin sauce and shiitake mushrooms.

Active Time: 25 minutes
Total Time: 6 hours 25 minutes

Ingredients

• 2 tsp grated ginger
• 3/4 cup hoisin sauce
• 8 oz shiitake mushrooms, stems discarded, caps sliced
• 1 1⁄2 lb boneless pork loin roast, trimmed and quartered
• 3 Tbsp rice wine vinegar
• 1 Tbsp sugar
• Kosher salt and pepper
• 1 12-oz pkg broccoli slaw
• 2 scallions, thinly sliced
• 12 small flour tortillas, warmed

Details

Servings 6

Preparation

Step 1

1. In a 5- to 6-qt slow cooker, combine the ginger, 1⁄2 cup of the hoisin sauce and 2 Tbsp water; stir in the mushrooms. Add the pork and turn to coat.

2. Cook, covered, until the pork is cooked through and very tender, on low for 6 to 9 hours or on high for 4 to 6 hours.

3. Using two forks, shred the pork. Stir it into the cooking liquid and mushrooms; stir in the remaining 1⁄4 cup hoisin.

4. In a large bowl, whisk together the rice wine vinegar, sugar, and 1⁄4 tsp each salt and pepper. Add the broccoli slaw and scallions and toss to combine. Roll the pork and mushrooms and broccoli slaw in the tortillas (about 1⁄3 cup each per tortilla). Use toothpicks to hold together, if desired.