Moo Shu Pork

By tbclay

For slow-cooker or left-over cooked pork.

Ingredients

• One 2-lb boneless pork loin roast, fat trimmed, quartered lengthwise
• 1 cup hoisin sauce
• 1 Tbsp freshly grated ginger
• 6 cups shredded Napa cabbage
• 1 1⁄2 cups bagged shredded carrots
• 1 ⁄4 cup sliced scallions
• 3 Tbsp rice-wine vinegar
• 1 1⁄2 Tbsp sugar
• 20 flour tortillas, warmed
• Serve with: hoisin sauce and sliced scallions (optional)

Preparation

Step 1

1. Put pork, 1⁄3 cup hoisin sauce and the ginger in a 3 1⁄2-qt or larger slow-cooker. Turn pork to coat.

2. Cover and cook on low 6 to 9 hours or until pork is very tender. Turn off cooker. Remove pork to a cutting board and, using 2 forks, pull meat into shreds. Return pork to cooker.

3. Toss cabbage, carrots, scallions, vinegar and sugar in a bowl to mix.

4. Spread each tortilla with about 1 1⁄2 tsp remaining hoisin sauce. Top with about 1⁄3 cup cabbage mixture and 1⁄4 cup shredded pork.