Mu Shu Pork- In A Crockpot!

Okay. I love easy crockpot meals. Like, really love them.

 

This Mu Shu Pork was pretty terrific. And, I’m normally not a fan of how salty it is.. so, that’s saying a lot.

I’ve been on this freezer meal kick and I was kind of worried about freezing cabbage, only because I had never done it before. But, I’m so glad that I tried it. I don’t think that it will work well if you want it to be pretty in a dish. It certainly wasn’t pretty.. in fact, it looked pretty yucky when I took it out of the freezer to add it to the crock. While I like pretty dishes, it’s not a necessity for me. As long as it tastes good, I’m game. This probably isn’t a very traditional Mu Shu Pork but, I don’t care. It was really good.

I’m going to admit something but, y’all can’t judge me for it. It’s not a common occurrence. I promise. Okay… here it goes. Iusedajarforthis. Hopefully none of you can interpret that.

Try it. Let me know what you think!

Ingredients:

• 1 pork tenderloin, chopped into 1 inch strips
• 1 bag coleslaw mix, with carrots
• 1 jar of hoison sauce
• 2 tablespoons soy sauce
• 1 tablespoon ground ginger
• 1 teaspoon black pepper

Directions:

1. Lay the pork in the bottom of crockpot. Mix hoison sauce, soy sauce, and seasonings together in a small bowl. Pour on top of pork. Dump in the coleslaw mix.
2. Cook on high for about 4 hours or low for 8 hours. Mix half way through.