Slow Cooker Moo Shu-Style Pork Tacos

🥘 Ingredients

• black pepper
  ¼ tsp
• button mushrooms
  1 c
• cornstarch
  1 tbsp
• crispy fried onions
  ¼ cup
• flour tortillas
  8 pieces
• garlic powder
  ½ tsp
• hoisin sauce
  2 tbsp
• limes
  2
• pork chops
  12 oz
• red cabbage and carrot mix
  2 c
• salt
  ½ tsp
• scallions
  4
• sriracha
  1 tbsp
• sugar
  ½ tsp
• sweet soy glaze
  2 tbsp
• water
  ¼ cup

🍳 Cookware

• large bowl
• large bowl
• slow cooker
• large serving platter

1. 

   1

   Wash and dry all produce. Halve limes and squeeze juice into a large bowl . Trim and slice button mushrooms . Trim and thinly slice scallions , separating whites from greens.

   limes: 2, button mushrooms: 1 c, scallions: 4
2. 

   2

   Add red cabbage and carrot mix , lime juice, sugar , salt , and black pepper to the bowl. Cover with plastic wrap and microwave until slightly softened ⏱️ 1 minute . Refrigerate until ready to serve.

   red cabbage and carrot mix: 2 c, sugar: ½ tsp, salt: ½ tsp, black pepper: ¼ tsp
3. 

   3

   In a second large bowl , whisk together hoisin sauce , sweet soy glaze , cornstarch , and water . Microwave until warmed through and combined ⏱️ 30 seconds .

   hoisin sauce: 2 tbsp, sweet soy glaze: 2 tbsp, cornstarch: 1 tbsp, water: ¼ cup
4. 

   4

   Pat pork chops dry with paper towels and thinly slice. In a slow cooker , combine sliced pork, moo shu sauce mixture, sliced mushrooms, scallion whites, garlic powder , salt, and pepper. Stir to thoroughly coat. Cover and cook on high until pork is tender and cooked through ⏱️ 4 hours .

   pork chops: 12 oz, garlic powder: ½ tsp
5. 

   5

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

   flour tortillas: 8 pieces
6. 

   6

   Using a slotted spoon, transfer the moo shu pork to a large serving platter . Garnish with reserved scallion greens. Serve family style with warm tortillas, crispy fried onions , drained cabbage slaw, and sriracha on the side.

   crispy fried onions: ¼ cup, sriracha: 1 tbsp