Moo Shoo Pork Recipe
Adapted from: 365 Slow Cooker Suppers by Stephanie O’Dea
2 lbs boneless pork loin, cut into 4 pieces
1 cup hoisin sauce
3 garlic cloves, minced
2 tsp ground ginger
white rice and/or corn tortillas
½ head green cabbage, shredded
4 carrots, shredded
½ onion, chopped
2 tsp fresh ginger, grated
1 small garlic clove
2 tbsp rice wine vinegar
2 tbsp brown sugar
- Use a 4 quart slow cooker
- Place the pork into the insert and add hoisin sauce, garlic and ginger
- Using tongs, flip the pork pieces to completely cover in the sauce
- Cover and cook on low for 8 hour, or until the pork shreds easily with two forks.
- Meanwhile combine the slaw ingredients in a skillet over medium heat.
- Shred the pork completely and serve in tortillas with a spoonful of cabbage slaw and a little more hoisin sauce or spoon over a bed of rice.
“Delicious. If you have a hard time tracking down gluten-free hoisin sauce, you can make your own.”
I didn’t have hoisin sauce, so I followed Stephanie’s recipe that she included (below), and I made my own. I didn’t have sesame oil either, so I just used a little bit of olive oil and some sesame seeds. The recipe was really easy to put together and as it cooked, it smelt great as it was cooking. I added a few more ingredients to the slaw (ginger, onion and garlic), but the flavors went really well together, and D.J. loved it! The sauce was delicious, I think it was a great idea to make your own by following the recipe Stephanie provided instead of buying a store bought sauce. I also garnished my pork with a little bit of fresh cilantro. This meal kind of reminded me of an Asian taco – I was looking for the cheese. I found that the pork got a little bit dry, so maybe next time, I would buy a fattier cut of pork, or I would maybe cook the loin whole, like you would a pulled pork. We also found it to be a little bit salty, next time I would try a low-sodium soy sauce, but overall, like Stephanie said: Delicious!
1/4 cup soy sauce
2 tbsp creamy peanut butter
1 tbsp honey
2 tsp rice wine vinegar
2 tsp sesame oil
1 tsp sirarcha
– whisk all ingredients together in a bowl.