Crock Pot Pork With Mushrooms
Ingredients
2 lb lean boneless pork sirloin roast, aka pork center rib roast, pork center loin roast
kosher salt and fresh cracked pepper
Non-stick oil spray
1 cup chicken broth
1/2 cup reduced-sodium soy sauce, for gf use gf tamari
1/3 cup balsamic vinegar
3 tbsp agave, or sugar
1 tsp hot sesame oil, aji oil (or use sesame oil + pinch red pepper flakes)
1/2 tsp Chinese five spice, I used McCormick
3 cloves crushed garlic
1 tbsp fresh grated ginger root
8 oz sliced mushrooms
baby bok choy or baby spinach
- For topping
1/4 cup chopped scallions
1/4 cup chopped cilantro
Directions
- Season pork on all side with salt and fresh cracked pepper.
- Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 – 8 minutes.
- In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, agave, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
- Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms to the crock pot, cover and cook on low for 30 minutes.
- Meanwhile, shred the pork using two forks.
- When the mushrooms are tender, remove about 1 cup of the broth and reserve if needed.
- Add the shredded pork to the crock pot and mix well.
- If adding baby spinach, add at the end and cover a few minutes until it wilts.
Notes
- recipe lightly adapted from Skinny Taste