Tortilla Moo Shu Pork

Tortilla Moo Shu Pork

9
lilar 2

"A great way to use Mexican flour tortillas in an Asian recipe."

Ingredients 1 h {{adjustedServings}} servings 385 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 923 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season pork with salt and pepper and arrange on a large baking sheet.
  3. Bake in preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Shred pork.
  4. Mix hoisin sauce, soy sauce, sesame oil, and cornstarch in a bowl.
  5. Heat a large skillet over medium heat; cook and stir shredded pork, ginger, green onion, and garlic in the hot skillet until vegetables are fragrant. Add hoisin sauce mixture; stir. Cover and simmer under pork is very tender and sauce is thickened, about 20 minutes.
  6. Place tortillas on a microwave-safe plate and cover with a damp paper towel.
  7. Heat in microwave until warm, about 30 seconds. Scoop about 1/2 cup pork mixture in the center of each tortilla. Top with coleslaw mix and shredded carrots; fold tortillas in half.
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Reviews 9

  1. 11 Ratings

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SunnyDaysNora
7/27/2013

Loved it! Used a pork roast, cooked in crock pot with Asian seasonings covered with liquid before shredding. Cut ginger down to about 1 1/2 Tbsp. Cooked cabbage and carrots with meat mixture. Serving with sriracha really did great things for this dish.

Wendy
8/21/2013

These were great! Next time I will thinly slice the pork vs. shredding it, I think it will make it a lot better!

Thisni Caza
7/8/2013

Yummy. This is so good! I decided before starting the recipe that I wouldn't cook the pork in the oven, for a couple of reasons. First, pork tenderloin is a premium cut and really doesn't require cooking in the oven, shredding, and simmering for twenty minutes to be tender. Second, it's too darn hot to use the oven! I did as reviewer Cabinluvn did: cut the pork into strips. Cooked until no longer pink, then proceeded with the recipe. Ran out of hoisin so supplemented with bottled stir-fry sauce. I also cut back a bit on the cornstarch; the ratio of cornstarch to liquid seemed a little high since the hoisin is already thick. Used multigrain wraps. We really enjoyed this and will likely have it often. I feel that this is a healthy dish except for the sodium; not sure how to address that! PS: Used ground ginger; if I had used fresh, I would have cut it back.