Slow-Cooked Moo Shu Pork
2 3/4 to 3 3/4 hours
8 to 10
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
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)
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.
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.
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.
Toss together cabbage; carrot, if desired; onions; vinegar; and sugar.
To serve, if desired, spread pancakes with hoisin sauce. Spoon on pork mixture; top with cabbage mixture and roll up.
Recipe Nutrition Overview
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