"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for CROCK POT MOO SHU PORK, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Friday, October 30, 2009


1/2 Cup Hoisin Sauce
3 Large Cloves Garlic (minced)
2 Tbsp. Dark Asian Sesame Oil
2 Tbsp. Soy Sauce
1 Tbsp. Cornstarch
1 Bag (10 oz.) Shredded Coleslaw Mix
1/2 Bag (10 oz.) Shredded Carrots
3/4 Lb. Boneless Pork Loin Chops
12 Flour Tortillas (6-inch)
Scallion Strips (optional)

Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside.
Place coleslaw mix and carrots into slow cooker. Cut the pork into 1/8-inch-thick slices, then cut each slice in half lengthwise; sprinkle on top of cabbage mixture in slow cooker. Drizzle with 1/4 cup of the hoisin sauce mixture. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove cover; stir in remaining 1/2 cup hoisin sauce mixture.
Heat tortillas according to package directions. Place 1/2 cup pork mixture in center of each tortilla, top with scallion strips, if desired, and roll up.




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