This homemade dip is good all around. Beef, pork, chicken (particularly Buffalo wings), even chips and steamed vegetables are best in stir-fries. Even friends and family members enjoy this. Ideal when cold. The onion can be replaced with 1/2 tablespoon of minced garlic, or you can combine the two!
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 5 mins |
| Total Time: | 4 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (14 ounce) package coleslaw mix, divided
- 1 (10 ounce) bag shredded carrots, divided
- 6 ounces shiitake mushrooms, sliced
- 3 cloves garlic, minced
- ¾ cup hoisin sauce, divided
- 3 tablespoons reduced-sodium soy sauce
- ¾ pound boneless pork loin roast
- 12 (6 inch) flour tortillas
- 1 bunch green onions, chopped (Optional)
- 2 tablespoons sesame oil (Optional)
Instructions
- Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms; toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours.
- Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine.
- Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.
- You can use whole-wheat tortillas instead of flour tortillas.
Nutrition Facts
| Calories | 240 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 634 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was good but not great. The hoisin sauce is a strong, overpowering flavor, and if the brand you use isn’t fantastic then your end product won’t be either. The only brand available to me now isn’t very fantastic. Still, the husband and kids enjoyed this. The leftovers made good fried rice. Thanks for sharing!
This recipe is simple to make and has lots of flavor. The one change I made up front was with the cut of pork. I’ve never had any luck getting loin to shred so I used a pork butt roast instead. The one thing I did not like about the recipe is that visually the cabbage gets lost even though the flavor is there. Next time I will wait a couple of hours before adding any of it. I ended up adding the sesame oil when shredding the pork so that it would be more evenly distributed. Overall this is a really good recipe and one I would make again.