The poor slow cooker, work horse of fall and winter. This gentle, steadfast friend is completely neglected in my home in the summer. This is a tragedy. It requires so little effort. No heating of the house by the oven. No suffering at the grill. No excessive pizza or other carryout. Yesterday, I decided it was time to rekindle my relationship with this pal of mine and make some tasty Moo Shu Pork Tacos!
Moo Shu Pork Tacos
4-6 cups shredded cabbage
1-2 cups shredded carrots
1 onion, chopped
2 cloves of garlic, crushed
1 can sliced water chestnuts
2 lbs pork tenderloin, chopped into the smallest possible pieces you can manage
1/2 cup Hoisin sauce
1. Combine the veggies and put them in your slow cooker (no smaller than 4 qt) that you have sprayed with cooking spray.
2. Add the chopped pork and the Hoisin sauce.
3. Cook on high for 3 hours.
4. Serve in whole wheat tortillas – I may be taking liberties with the term “tortilla” and for that I apologize. You can top with some extra Hoisin sauce and more shredded carrots.
Even though my kids are far from small, I still hesitate to serve brand new recipes. The feeling of rejection after I’ve worked on coming up with a creative alternative to the usual boring summer food still cuts to the core. And this Asian fusion type of food is not something we would normally eat in my house. We eat a good variety of food, just not combined together. I am happy to report it was a hit, in spite of the reaction to the smell of cabbage cooking.
This would be great with chicken or you can just forego the meat and make Moo Shu veggies.
We’re in for a healthy stretch of hot weather in Central Maryland. I’m happy to have my leftovers of this and I’m excited to find some more summer slow cooker recipes.