New Recipe and it's a Winner

Winner, winner, new pork dinner.  This was very tasty and quite different than what I think of when I think burrito. The hoisin sauce is the main taste, giving it a sweet flavor. If you have never heard of Hoisin sauce it is a Chinese condiment, brown in color and thick.  I think this pork would be great served over rice.  I got a "new to me" cookbook from PA when I was there over Thanksgiving.  This recipe came from Pillsbury Best Slow Cooker Meals, Dec. 31, 2004, Vol 9 #1, pg. 50


HOISIN PORK BURRITOS
1 (3.5 lb.) boneless pork roast
3.5 oz. fresh shitake mushrooms, sliced or 6 dried
Sauce:
3 T. hoisin sauce
2 T. ginger root, grated
1 clove garlic, grated
2 T. dry sherry
Add:
1 head (4 C.) napa cabbage, sliced thin or shredded
6 green onions, finely chopped
2 t. sesame oil
6-8 flour tortillas

Place pork roast in a 3.5 quart crock pot. Clean, remove stem and slice mushrooms. Add to crock. Mix sauce ingredients, grating ginger root (see note) and garlic on a microplane. Pour over roast. Cover and cook on low 8-10 hours. About 15 minutes before serving, heat oven to 300˚F. Brush tortillas with sesame oil, stack tortillas with oil facing sides touching each other, so that one side of each tortilla remains oil free. Wrap in foil. Heat for 10 minutes. Remove roast, shred. Slice cabbage in quarters and slice into thin strips. (shredded) Add cabbage to crock pot, stir, cover and cook on high for 5 minutes. Add back shredded pork. Serve on warmed tortillas spread with more hoisin sauce. Top with teaspoon of green onions and roll up like a burrito.

Notes:  As you grate the ginger with the microplane it should reach the length and top of the microplane and be slightly mounded. This will be a tablespoon. If you can’t find fresh mushrooms use dry, crumble and remove the stems. I used only ½ head (4 C .) of cabbage but I think I could have finished off the entire head.