Not sure why it was recommended to use pork shoulder. Even after trimming visible fat, it was greasy tasting and tough. This is similar to another CL recipe called 'In-a-Pinch Moo Shu Chicken" (May 2003) and I'd give that recipe a slightly higher rating.
I made this twice - per the recipe and with stronger sauce and more vegetables. The recipe was bland as written, but certainly had possibilities. The second time I doubled the sesame oil, ginger and garlic, water, and hoisin plus I used about twice the cabbage for the same amount of meat and other vegetables because napa cabbage really wilts a lot. Cooking spray didn't work with my saute pan - the pork stuck - so I used a bit of olive oil the second time to brown the meat. Also, softening the tortillas on a griddle or skillet before adding the filling kept them from breaking at the fold and made them less chewy. It's really tasty with stronger sauce and a cooks in snap once the slicing is done. A real quick winner!Read More
Very good. The whole wheat tortillas i used were too tough. Will try with softer tortillas or lettuce. P,SeifRead More