Moo Shu Recipe
Moo shu is basically an pseudo Chinese dish served in American restaurants. Generally composed of pork, shredded cabbage, and carrots mixed with a garlic-soy sauce and served on a tortilla like Chinese “pancake” with hoisin sauce. There are 
many variations and additions that can be made, but I like to stick with the basics (although I do like to substitute chicken for the pork). I found a really quick and easy recipe in a 30 minute cookbook
and have made it many of times. It’s great for a quick dinner with big flavor. I have made it with pork, chicken, and beef and all are good. The recipe calls for packaged coleslaw mix, but sometimes I can’t find that in the grocery store, so I just shred some cabbage and carrots and mix in. I usually find the mixture to need more sauce, so I double the sauce part of the recipe. Try the recipe out and mix and match until you find something you like! It’s a great recipe for experimenting.
Recommend the following recipe - 1 Pork butt/shoulder, brined in sweet/salty solution overnight in chillchest. Pat dry, salt meat and add rub (3 parts br sugar and chili pwdr, 1 part garlic pwdr, .5 parts cayenne, sage, onion pwdr, allspice, cumin). wrap in plastic and chill for 2-8 hrs. Line bottom of roasting pan w/apples, onions and .5 inch of cider vinegar/water/clove solution. Bake uncovered at 425 for 1hr (fat/skin side up) to crisp outside, lower to 225-250 and cook to internal temp of 150, cover tightly and bake another 1-2 hrs until meat fall apart. Cool and separate fat/bone from meat, shred meat. Drain liquid and separate fat. Recombine shredded meat and liquid. For righteous BBQ serve samich w/slaw on bun and liberally applied hot sauce. AWESOME BBQ!!
Sounds great! I’ll have to try it.