• Wash and dry produce. • Halve limes. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. (Refrigerate scallion greens until ready to use in Step 6.)

• In a large microwave-safe bowl, combine cabbage and carrot mix, juice from limes, 1/2 tsp sugar (1 tsp for 8 servings), salt, and pepper. • Cover with plastic wrap and microwave for 1 minute. Refrigerate until ready to serve.

• In a second large microwave-safe bowl, whisk together hoisin, sweet soy glaze, cornstarch, and 1/4 cup water (1/2 cup for 8 servings). • Microwave until warmed through, 30 seconds.

• Pat pork* dry with paper towels; thinly slice. • In a 5- to 6-quart slow cooker, combine sliced pork, moo shu sauce, mushrooms, scallion whites, garlic powder, salt, and pepper. Stir to thoroughly combine. • Cover slow cooker with lid and cook on high until pork is cooked through and tender, 4 hours.

• When ready to serve, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. TIP: Work in batches to prevent tortillas from sticking!

• Using a slotted spoon, transfer moo shu pork to a large serving platter. Garnish with scallion greens. • Serve family style with tortillas, crispy fried onions, slaw (draining first), and Sriracha on the side. Pork is fully cooked when internal temperature reaches 145°.