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Crock Pot Gingered Pork Wraps

Here's how you make Crock Pot Gingered Pork Wraps
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  • Servings: 6-12
  • Prep: 10m
  • Cook: 8-10h
    • The following recipe serves 6-12 people.

Ingredients

The ingredients are:
  • 1 (3 1/2 pound) pork loin roast (boneless)
  • 10 to 12 (10-12-inch) flour tortillas
  • 4 cups Napa cabbage, shredded (also known as Chinese cabbage)
  • 6 dried shitaki mushrooms, crushed or ground up
  • 1 large garlic clove, minced
  • 4 to 5 (1 bunch) scallions, fine chopped, white and green parts
  • 1/2 cup hoisin sauce
  • 2 tablespoons sherry wine
  • 2 tablespoons fresh ginger, grated
  • 2 teaspoons sesame oil
  • Salt and pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Pork ... Season the pork well with salt and pepper on all sides. Add the pork roast to the slow cooker.

  • Step 2: Sauce ... Mix 3 tablespoons of the hoisin sauce (the remainder will be used for the wrap), ginger, sherry, and garlic and mix well; then spoon over the pork roast. Snap the stems off the mushrooms and mince them. You can crumble them in your hand, use a hand food chopper, or even a small food processor. You just want to crumble them up as much as possible; then sprinkle them over the pork roast.

  • Step 3: As I mentioned, you can do this the morning of, or you can prepare it the night before. Just make sure to let the roast warm up a bit before you add it to the cooking element.

  • Step 4: Cook ... Low heat for 8-10 hours. My older crock pot takes close to 10, but my newer larger crock pot takes 7-8 hours.

  • Step 5: Cabbage ... About 20 minutes before serving, remove the pork roast to a platter and cover to let it rest. Stir the cabbage into the sauce and increase the setting to high. Cover and cook 5-10 minutes until the cabbage is tender and soft.

  • Step 6: Tortillas ... As the cabbage cooks and the pork rests, heat up the tortillas. Make two stacks of 5 or 6 tortillas, brushed lightly on one side with the sesame oil. Wrap the 2 stacks in foil and put in a 300 degree oven, middle shelf, for 10-15 minutes, flipping once, until warmed through.

  • Step 7: Pork ... Finish the pork by taking 2 forks to shred it. Then once the cabbage is done, add the pork back to the crock pot along with the cabbage and mix to combine.

  • Step 8: Wraps ... Brush the remaining hoisin sauce on one side of the warm tortilla, (the same side you brushed the sesame oil on); top with 1/2 cup or a bit more of the pork and cabbage mixture, scallions, and spread in over the entire tortilla, leaving a little bit on the edge. Then roll them up. Secure with a tooth pic and add to a serving platter. Keep them warm by covering with foil.

  • Step 9: Serve ... ENJOY with sweet potato fries, fruit or a nice salad.

We hope you enjoy this recipe!

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