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moo shu pork recipe

Slow-Roasted Pork and Pea Shoot Moo Shu–Style Wraps Gluten-Free Recipe

Refrigerate the extra roasted pork (there will be a nice amount) for up to a week; it tastes even better rewarmed in aluminum foil and is great for tacos, sandwiches, or plate lunches. (Or double the recipe to feed a sizeable crowd.) Note: plan for at least 5-1/2 hours of roasting and resting time for the pork.

Servings 6
Author Dave Cruz

Ingredients

  • 1 cup loosely packed fresh sage leaves
  • 1/2 cup extra-virgin olive oil
  • 2-1/2 tablespoons fresh rosemary
  • Zest of 1 lemon
  • 4 large cloves garlic
  • 1 teaspoon red pepper flakes
  • 1 (2-1/2-pound) boneless pork butt, tied with butcher’s twine into a round roast
  • 1 tablespoon kosher salt
  • 6 Tapioca Crepes (below)
  • 6 tablespoons gluten-free hoisin sauce
  • 1 cup pea shoots
  • 1 bunch green onions, thinly sliced, keeping the white and green slices separate

Instructions

  1. Preheat the oven to 250°F. In a food processor, combine the sage, olive oil, rosemary, lemon zest, garlic, and red pepper flakes and process until thick and well combined.
  2. Rub the mixture all over the pork, sprinkle with the salt, and roast in a roasting pan until a skewer inserted into the center of the pork shows no resistance, about 3-1/2 hours. Let the pork rest, tented in aluminum foil, for at least 2 hours. Slice into bitesize chunks or pull the meat apart with a fork, wrap in foil, and reheat before serving.

  3. Spread three crepes on a clean surface and spoon 1 tablespoon hoisin sauce in one quadrant of each crepe. Add a mound of roasted pork to each. Top with pea shoots and white slices of green onion. Carefully fold each crepe in half over the filling, then in half again over the filling to create a wedge. Transfer the crepes to a serving plate. Repeat with the remaining crepes. Top them with the remaining green onion and serve immediately.