Tortilla Moo Shu Pork

Tortilla Moo Shu Pork

9
lilar 2

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

1 h servings 385 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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. ...

Most helpful critical review

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.

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. ...

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 req...

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

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...

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...

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 tortillarill...

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.

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...

I really enjoyed this recipe! I used a little too much fresh ginger in mine and would reduce the amount next time. I also added the coleslaw mix to the meat mixture to partially cook it and that...