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Mu Shu Pork Quesadillas – grilled flour tortillas filled with slow cooked pork, cabbage, mushrooms, green onions, a hoisin sauce, and lots of Monterey Jack cheese!
Can you believe its time to talk about back to school already?
We still have about a week and a half of summer left but all my friends from home are already sending their kids to school! Crazy!
We have started our fall activities though, which means we have football practice 3 nights a week, the littles have gymnastics, and we start soccer any day now.
I’m honestly not sure how I’m going to pull it all off this fall.
My slow cooker has been working major overtime the last couple weeks and one of my favorite things to cook in the slow cooker is Smithfield Marinated Fresh Pork.
I just pop it in the slow cooker before we head out and then I’m not tempted to swing by a drive thru at 8 pm after practice because I know we already have something delicious waiting at home.
Smithfield Marinated Fresh Pork is 100% fresh pork that’s perfectly marinated with real, all natural ingredients. It’s perfectly seasoned and if you don’t feel like pulling out your slow cooker, you can grill it, roast it, or saute it.
It’s super versatile and that’s one of the many reasons that I love it.
I picked up the Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet from my local Walmart for this recipe and it’s one of my favorites from the line of marinated fresh pork. It smells incredible cooking and you can slice and serve it as is, make pulled sandwiches, put it on a salad, pretty much anything!
Create an original dinner time-saving tip and/or trick that includes Smithfield Marinated Fresh Pork product in one of these three categories to be entered to win a trip Wine Country. Contest is running through Aug 31 at SmithfieldRealFlavorRealFresh.com.
- Meal Preparation
- Cooking Method
- Fresh Pairing (side dish to complete a quick meal)
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Mu Shu Pork Quesadillas!
I think I’ve talked about my love of mu shu pork extensively and if you’ve never had it, it’s pork with mushrooms and cabbage and green onions in a really delicious, kinda sweet hoisin sauce. And then it’s served with these really thin crepe-like pancakes.
It’s my go-to Chinese food order. Except we moved away from the place that does it best and I haven’t had it in probably a year.
And a year’s a long time to go without mu shu pork.
So I used the Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet that I slow cooked the other day to make these quesadillas. They have the same taste but they also have melty cheese which means I might love these even more.
The veggies take just a few minutes to quickly saute. And then you just let them soak up with yummy sauce.
Quick tip: for the cabbage, I buy angel hair cole slaw (also from Walmart) whenever I do any kind of mu shu pork recipe. It makes life so much easier. And it’s just really thinly shredded cabbage.
Okay, once you’ve got your veggies cook, you layer them on flour tortillas with the pork, some fresh green onions, and shredded Monterey Jack cheese. Fold it over, quesadilla-style, and cook it on a skillet until both sides are crispy and golden brown.
You probably won’t use all the meat for the quesadillas but the leftovers make delicious salads! Or if you’ve a savory breakfast person like I am, it’s also delicious in an omelet with tomatoes and spinach!
If you want more easy dinner ideas, check out the Smithfield Marinated Fresh Pork meal ideas!
- 1 Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet
- 2 tsp olive oil
- 1 white onion thinly sliced
- 8 ounces mushrooms sliced
- 1/2 cup green onions thinly sliced
- 4 cups cabbage very thinly sliced
- 1/4 cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 tsp sriracha
- salt and pepper
- 4 large flour tortillas
- 2 cups monterey jack cheese shredded
- green onions optional, for assemle
Put the Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet in slow cooker and cook on low 8 hours or high 4 hours, until easily shredded. Remove and use 2 forks to shred. Set aside. (You probably won't use all the meat for this recipe. A salad the next day with the leftovers would be delicious!)
Once the meat is cooked, heat the olive oil over medium heat. Add the onion and cook , stirring frequently, until softened and almost translucent. Add mushrooms and sliced green onions; cook until mushrooms, green onions and cabbage. Cook, stirring, until the mushrooms are softened.
While the veggies are cooking, whisk together soy sauce, hoisin, rice wine vinegar, sesame oil, honey, garlic, ginger, sriracha, and salt and pepper in a small bowl. Pour this over the vegetable and stir; cook until the veggies have absorbed the liquid. You don't want any liquid in your quesadillas.
To assemble your quesadillas, lay a flour tortilla flat and cover one half with the vegetable mixture. Top with desired amount of pork, more green onions (if desired) and 1/2 cup of cheese.
Fold the tortilla over and cook in a skillet on medium heat until golden brown and crisp. Serve immediately.