Spicy Asian Pork Filling

Cook Time 8-1/2 to 10-1/2 hours

Prep Time 15 to 20 minutes

Yield

Makes 5-1/2 cups filling

Ingredients

1	boneless pork sirloin roast (about 3 pounds)
1/2	cup tamari or other soy sauce
1	tablespoon chile garlic sauce or chile paste
2	teaspoons minced fresh ginger
2	tablespoons water
1	tablespoon cornstarch
2	teaspoons dark sesame oil

Preparation

Cut roast into 2- to 3-inch chunks. Combine pork, tamari sauce, chile garlic sauce and ginger in slow cooker; mix well. Cover; cook on LOW 8 to 10 hours.
Remove pork from cooking liquid; cool slightly. Trim and discard excess fat. Shred pork using 2 forks. Let liquid stand 5 minutes to allow fat to rise. Skim off fat.
Blend water, cornstarch and sesame oil until smooth; stir into slow cooker. Cook, uncovered, on HIGH until thickened. Add shredded meat to slow cooker; mix well. Cover; cook 15 to 30 minutes or until hot.

Moo Shu Pork

Lightly spread plum sauce over warm small flour tortillas. Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetables into flour tortillas. Wrap to enclose. Serve immediately. Makes about 20 wraps.