Tortilla Moo Shu Pork Recipe - Allrecipes.com
Tortilla Moo Shu Pork Recipe
  • READY IN 1 hr

Tortilla Moo Shu Pork

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  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 More Reviews

Most Helpful Positive Review
Jul 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.

 
Most Helpful Critical Review
Apr 23, 2014

Next time I want to use chicken ... thinking of adding eggs too. Hmmmm. Wonder if it would be alright with spring roll wraps instead of tortillas.

 

11 Ratings

Jul 08, 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.

 
Jun 15, 2013

Used thin cut pork chops that I sliced into thin strips and stir fried. Then added the green onions, ginger and garlic. Then added the sauce mix and simmered on low for 20 minutes. Will cut that to 15 minutes as the sauce cooled away. Didn't do the carrots and it was very good just the pork and cole slaw. Will gomintonmy favorites file

 
May 25, 2013

What a great idea and easy way to make moo shu! I probably wouldn't add the hoisin to the meat mixture, but rather spread it on the tortillas before adding the pork, etc. Will have to try this soon. I'll let you know how it works out for me.

 
May 04, 2014

Great recipe! Like others I sliced the pork instead of shredded it and I would recommend cooking the cabbage in the skillet with the meat. We also used fresh tortillas from a local tortillarilla and served it with plum sauce. Yum!

 
Mar 17, 2014

Not a fan. I would agree with the other reviews that thin sliced would be better than shredded. It just turns mushy. The cabbage was better in my opinion raw not cooked. It also got mushy (I tried both ways). I also thought that it was better not heating the tortillas. Again, it just added to the mushiness. The flavor wasn't terrible, but I will not make this again.

 
Aug 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!

 

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Nutrition

  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 49.3 g
  • 16%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 18.1 g
  • 36%
  • Sodium
  • 987 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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