Slow-Cooked Moo Shu Pork

Prep Time: 40 minutes
Cook Time: 2 3/4 to 3 3/4 hours
Serves: 8 to 10
Ingredients:
  • 1 Swift Premium® Petite Pork Roast
  • 2 tablespoons olive oil
  • 6 ounces fresh shiitake mushrooms, sliced
  • 1/3 cup hoisin sauce
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons oriental sesame seed oil
  • Serving Accompaniments:
  • 3 cups shredded cabbage coleslaw mix
  • 1/4 cup shredded carrot (optional)
  • 2 green onions, thinly sliced
  • 5 teaspoons seasoned rice vinegar
  • 1 1/4 teaspoons sugar
  • Flour Tortillas (warmed)
  • Mandarin pancakes - great substitue for Flour Tortillas
  • Hoisin sauce (optional)
Cooking Directions:
  1. Pat roast dry with paper towels. Trim and discard outer white and sliver skin membranes from pork. Cut pork into 1 1/2 to 2 inch pieces. Brown pork in 2 batches in hot oil in skillet over medium-high heat. Transfer pork to a 4 to 6 quart electric slow cooker.
  2. Stir in mushrooms, hoisin sauce, ginger, and sesame seed oil. Cover; slow-cook on LOW for 2 1/2 to 3 1/2 hours or until very tender. Using slotted spoon, transfer pork to cutting board; reserve cooking juices.
  3. Using two forks, coarsely shred pork. Transfer pork back to the slow cooker. Drizzle with 1/4 cup of cooking juices. Cover; slow-cook on LOW about 15 minutes or until pork is heated.
  4. Toss together cabbage; carrot, if desired; onions; vinegar; and sugar.
  5. To serve, if desired, spread pancakes with hoisin sauce. Spoon on pork mixture; top with cabbage mixture and roll up.
Recipe Nutrition Overview
Per Serving
Calories
450
Total fat
17g
Saturated fat
5g
Cholesterol
71mg
Sodium
1114mg
Carbohydrate
41g
Fiber
4g
Protein
33g
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