Slow Cooker Moo Shu-Style Pork Tacos
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Slow Cooker Moo Shu-Style Pork Tacos

Slow Cooker Moo Shu-Style Pork Tacos

2x the delicious servings!

This crowd-pleasing slow-cooker take on moo shu pork means less planning, shopping, and cooking, and more hanging-with-the-fam time! You’ll combine thinly sliced pork with mushrooms, scallions, garlic, and a hoisin-soy glaze in your trusty slow cooker, then set it and forget it. The result is tender, juicy pork that’s bursting with flavor and eager to hop right into warm flour tortillas. Top those tacos with bright, tangy cabbage-carrot slaw, sprinkle with crispy fried onions, and drizzle with Sriracha for a real shu-in of a family dinner idea.

This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time4 hours 20 minutes
Prep Time20 minutes


serving amount

2 unit


8 ounce

Button Mushrooms

4 unit


8 ounce

Red Cabbage and Carrot Mix

4 tablespoon

Hoisin Sauce

(Contains Soy, Wheat)

½ cup

Sweet Soy Glaze

(Contains Sesame, Soy, Wheat)

2 tablespoon


20 ounce

Pork Chops

2 teaspoon

Garlic Powder

12 unit

Flour Tortillas

(Contains Soy, Wheat)

1 unit

Crispy Fried Onions

(Contains Wheat)

4 teaspoon


Not included in your delivery



½ teaspoon



Nutrition Values

/ per serving
Calories710 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate91 g
Sugar34 g
Dietary Fiber3 g
Protein36 g
Cholesterol90 mg
Sodium2190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Plastic Wrap
Paper Towel
Slotted Spoon



• Wash and dry produce. • Halve limes. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. (Refrigerate scallion greens until ready to use in Step 6.)

Make Slaw

• In a large microwave-safe bowl, combine cabbage and carrot mix, juice from limes, ½ tsp sugar (1 tsp for 8 servings), salt, and pepper. • Cover with plastic wrap and microwave for 1 minute. Refrigerate until ready to serve.

Make Moo Shu Sauce

• In a second large microwave-safe bowl, whisk together hoisin, sweet soy glaze, cornstarch, and ¼ cup water (½ cup for 8 servings). • Microwave until warmed through, 30 seconds.

Cook Pork

• Pat pork* dry with paper towels; thinly slice. • In a 5- to 6-quart slow cooker, combine sliced pork, moo shu sauce, mushrooms, scallion whites, garlic powder, salt, and pepper. Stir to thoroughly combine. • Cover slow cooker with lid and cook on high until pork is cooked through and tender, 4 hours.

Warm Tortillas

• When ready to serve, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. TIP: Work in batches to prevent tortillas from sticking!

Finish & Serve

• Using a slotted spoon, transfer moo shu pork to a large serving platter. Garnish with scallion greens. • Serve family style with tortillas, crispy fried onions, slaw (draining first), and Sriracha on the side.

Pork is fully cooked when internal temperature reaches 145°.