Slow Cooker Moo Shu-Style Pork Tacos
2x the delicious servings!
This crowd-pleasing slow-cooker take on moo shu pork means less planning, shopping, and cooking, and more hanging-with-the-fam time! You’ll combine thinly sliced pork with mushrooms, scallions, garlic, and a hoisin-soy glaze in your trusty slow cooker, then set it and forget it. The result is tender, juicy pork that’s bursting with flavor and eager to hop right into warm flour tortillas. Top those tacos with bright, tangy cabbage-carrot slaw, sprinkle with crispy fried onions, and drizzle with Sriracha for a real shu-in of a family dinner idea.
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Lime
8 ounce
Button Mushrooms
4 unit
Scallions
8 ounce
Red Cabbage and Carrot Mix
4 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
½ cup
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
2 tablespoon
Cornstarch
20 ounce
Pork Chops
2 teaspoon
Garlic Powder
12 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
4 teaspoon
Sriracha
Not included in your delivery
Salt
Pepper
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve limes. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. (Refrigerate scallion greens until ready to use in Step 6.)
• In a large microwave-safe bowl, combine cabbage and carrot mix, juice from limes, ½ tsp sugar (1 tsp for 8 servings), salt, and pepper. • Cover with plastic wrap and microwave for 1 minute. Refrigerate until ready to serve.
• In a second large microwave-safe bowl, whisk together hoisin, sweet soy glaze, cornstarch, and ¼ cup water (½ cup for 8 servings). • Microwave until warmed through, 30 seconds.
• Pat pork* dry with paper towels; thinly slice. • In a 5- to 6-quart slow cooker, combine sliced pork, moo shu sauce, mushrooms, scallion whites, garlic powder, salt, and pepper. Stir to thoroughly combine. • Cover slow cooker with lid and cook on high until pork is cooked through and tender, 4 hours.
• When ready to serve, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. TIP: Work in batches to prevent tortillas from sticking!
• Using a slotted spoon, transfer moo shu pork to a large serving platter. Garnish with scallion greens. • Serve family style with tortillas, crispy fried onions, slaw (draining first), and Sriracha on the side.
Pork is fully cooked when internal temperature reaches 145°.
