Slow Cooker Moo Shu-Style Pork Tacos 2x the delicious servings!

Name: Slow Cooker Moo Shu-Style Pork Tacos 2x the delicious servings!
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 tbsp Cornstarch; 8 oz Mushroom; 20 oz Pork Chop; 8 tbsp Sweet Soy Glaze; 8 oz Carrot; 2 Lime; 12 Tortillas; 1 Onion; 4 unit Scallions; 4 tsp Sriracha; 2 tsp Garlic Powder; 4 tbsp Hoisin Sauce; 1/2 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 tbsp Cornstarch
8 oz Mushroom
20 oz Pork Chop
8 tbsp Sweet Soy Glaze
8 oz Carrot
2 Lime
12 Tortillas
1 Onion
4 unit Scallions
4 tsp Sriracha
2 tsp Garlic Powder
4 tbsp Hoisin Sauce
1/2 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.)
2

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.
3

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.
4

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.
5

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!
6

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°.

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