The Slow Cooker and the Freezer are going to be my best friends for the next few weeks. While my list of things to do in the weeks before the baby arrives seems to be growing by the minute, my energy levels are quickly waning. Folks, I am just so tired these days, no matter how much sleep I squeeze in.
This Slow Cooker Moo Shu Pork is super simple though, which is my kind of dinner right now. When I’m really tired, I simplify it even further and buy a bag of coleslaw mix to cut the prep time down even further. I normally serve it with equal parts cooked rice and quinoa or millet. You can also serve it in tortillas or lettuce wraps. Enjoy!
- ½ cup hoisin sauce
- 3 garlic cloves, minced
- 2 tablespoons sesame oil
- 2 tablespoons tamari or soy sauce
- 1 tablespoon corn starch
- 1 bag (16 oz) shredded coleslaw mix (or about 2 packed cups of shredded cabbage)
- 1 cup shredded carrots
- 1 pound boneless pork loin chops
- In a small bowl, mix together hoisin, garlic, sesame oil, soy sauce, and cornstarch. Set aside.
- Place shredded cabbage and carrots into slow cooker. Cut the pork into ⅛ inch thick slices, then cut each slice in half lengthwise. Place the pork evenly on top of the cabbage mixture in slow cooker. Drizzle with half of the hoisin mixture. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
- Stir in remaining hoisin sauce mixture. Serve with cooked rice, quinoa, and/or millet, or serve in tortillas. Garnish with green onions and sesame seeds.