Pork & Mushroom Moo Shu

I came across this recipe from Women's Day magazine.

Recipe Ingredients

• 2 tsp grated ginger
• 3/4 cup hoisin sauce
• 8 oz shiitake mushrooms, stems discarded, caps sliced
• 1 1⁄2 lb boneless pork loin roast, trimmed and quartered
• 3 Tbsp rice wine vinegar
• 1 Tbsp sugar
• Kosher salt and pepper
• 1 12-oz pkg broccoli slaw
• 2 scallions, thinly sliced
• 12 small flour tortillas, warmed

Recipe Preparation

1. In a 5- to 6-qt slow cooker, combine the ginger, 1⁄2 cup of the hoisin sauce and 2 Tbsp water; stir in the mushrooms. Add the pork and turn to coat.

2. Cook, covered, until the pork is cooked through and very tender, on low for 6 to 9 hours or on high for 4 to 6 hours.

3. Using two forks, shred the pork. Stir it into the cooking liquid and mushrooms; stir in the remaining 1⁄4 cup hoisin.

4. In a large bowl, whisk together the rice wine vinegar, sugar, and 1⁄4 tsp each salt and pepper. Add the broccoli slaw and scallions and toss to combine. Roll the pork and mushrooms and broccoli slaw in the tortillas (about 1⁄3 cup each per tortilla). Use toothpicks to hold together, if desired.

It sounds Awesome! However, I didn't have ALL the ingredients on hand, so this is what I did:

HOMEMADE HOISIN SAUCE (Chinese equivalent of BBQ sauce)

4 TBS Soy sauce
2 TBS Peanut Butter
1 TBS Honey
2 tsp white vinegar
1/8 tsp garlic powder or 1 tsp minced garlic
2 tsp sesame seed oil
20 drops hot sauce or other favorite sauce (I used pickapeppa sauce)
1/8 tsp black pepper.

Combine all ingredients and mix well.

I then put all of the sauce in the crock pot, and rolled the pork roast in it. I added a can of mushroom pieces (rather than the shiitake) including the liquid, and cooked on slow for 6 hours.

After 6 hours I shredded the pork with 2 forks, then let it cook for another hour.

I served the pork with white rice and stir fry veggies (again what I had on hand), rather than the broccoli slaw.

It was oh so nummy! And oh so easy! Just another pulled pork recipe for you!