Created by Kchurchill5 on January 24, 2012
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.