INGREDIENTS
2 to 3 pounds pork tenderloin
4 cups shredded white cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 medium onion, sliced thin
2 tablespoons fresh ginger, finely minced
4 cloves garlic, sliced thin
1/4 cup soy sauce
1, 16 ounce bottle Hoisin sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon white pepper
2 tablespoons corn starch
1 cup water
STEP BY STEP INSTRUCTIONS
Place cabbage, carrots, onions, garlic, and ginger in the bottom of the slow cooker vessel.
Mix the dry seasonings together and coat the outside of the pork tenderloin.
Place the tenderloins on top of the vegetables.
Pour over the Hoisin sauce and soy sauce
Cover and cook for 4 hour on high or 6 hours on low or until the pork is very tender and shreds easily.
Shred the pork well using tongs.
Mix corn starch and water and pour into the slow cooker. Mix well until the mixture begins to thicken slightly and becomes glossy.
You can serve at this point on place your slow cooker on warm until ready to eat.
Serve with small flour tortillas or butter lettuce as a wrap or over steamed rice as a rice bowl.
I offer toppings of shredded cabbage, carrots, thin strips of bell pepper, green onion and thin strips of Persian cucumber.
Leftovers can be kept in an airtight container in the refrigerator for up to a week on in the freezer for up to three months.
ENJOY!
Slow Cooker Mu Shu Pork
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