Pork & Mushroom Moo Shu
1 1/2-lb boneless pork loin, fat trimmed, quartered
7 oz. baby bella or white mushrooms, sliced
3/4 cup hoisin sauce
2 Tbsp freshly grated ginger
2-3 cloves of garlic, minced
1 bag (12 oz) broccoli slaw
1/2 cup sliced scallions
3 Tbsp rice wine vinegar
1 Tbsp sugar
1/4 tsp salt
12 small flour tortillas, warmed
1. Put pork, mushrooms, 1/2 cup of the hoisin sauce, 2 Tbsp water, ginger and garlic in a 4-qt or larger slow cooker. Turn pork to coat. I used boneless country style ribs for this recipe, because it was the right size ( 1 1/2 lbs) and much cheaper than pork loin. Just make sure you trim the excess fat before putting into the crockpot. You could even use a pork tenderloin which is nice and lean already.
2. Cover and cook on high 3 to 4 hours or on low 6 hours until pork is tender. 3. Turn off cooker. Remove pork to a cutting board and, using 2 forks, pull meat into shreds. Return pork to cooker; stir in remaining 1/4 cup hoisin sauce. 4. Toss broccoli slaw, scallions, vinegar, sugar and salt in a bowl to mix.5. Fill each tortilla with 1⁄3 cup each broccoli slaw and pork mixture. Roll up. I warmed my tortillas in the microwave, but sometimes I use a pair of tongs and warm them directly over my gas stove top, which gives them a nice lightly browned outside.It helps to use a toothpick to keep these together. Adam and Jack both loved these moo shu wraps. Ethan took one look at it and handed it to me and said "yuck." But he's two, and doesn't count. If you are looking for a new recipe for the crockpot this one is worth trying!
Recipe adapted from June 2010 issue of Woman's Day magazine.