Slow Cooker Moo Shu-Style Pork Tacos

🥘 Ingredients

• black pepper
• button mushrooms (skip if your mushrooms are pre-sliced!)
  1 lb
• cornstarch
  4 tbsp
• crispy fried onions
  2 unit
• flour tortillas
  24 unit
• garlic powder
  4 tsp
• hoisin sauce
  1/2 c
• lime
  4 unit
• pork chops
  40 oz
• red cabbage and carrot mix
  1 lb
• salt
• scallions
  8 unit
• sriracha
  2.667 tbsp
• sugar (use ½ tsp; 1 tsp for 8 servings)
  1 tsp
• sweet soy glaze
  1 c

🍳 Cookware

• large microwave-safe bowl
• large microwave-safe bowl
• slow cooker

1. 

   1

   Wash and dry produce. Halve lime . Trim and slice button mushrooms . Trim and thinly slice scallions , separating whites from greens. (Refrigerate scallion greens until ready to use in Step 6.)

   lime: 4 unit, button mushrooms: 1 lb (skip if your mushrooms are pre-sliced!), scallions: 8 unit
2. 

   2

   In a large microwave-safe bowl , combine red cabbage and carrot mix , juice from limes, sugar , salt , and black pepper . Cover with plastic wrap and microwave for ⏱️ 1 minute . Refrigerate until ready to serve.

   red cabbage and carrot mix: 1 lb, sugar: 1 tsp (use ½ tsp; 1 tsp for 8 servings), salt, black pepper
3. 

   3

   In a second large microwave-safe bowl , whisk together hoisin sauce , sweet soy glaze , cornstarch , and ¼ cup water (½ cup for 8 servings). Microwave until warmed through, ⏱️ 30 seconds .

   hoisin sauce: 1/2 c, sweet soy glaze: 1 c, cornstarch: 4 tbsp
4. 

   4

   Pat pork chops 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 .

   pork chops: 40 oz, garlic powder: 4 tsp
5. 

   5

   When ready to serve, wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . TIP: Work in batches to prevent tortillas from sticking!

   flour tortillas: 24 unit
6. 

   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°.**

   crispy fried onions: 2 unit, sriracha: 2.667 tbsp