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Crock Pot Asian Pork with Mushrooms

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Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.

Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.Crock Pot Asian Pork with Mushrooms

Try this over cilantro lime cauliflower rice or brown rice.

I’m liking my crock pot more and more lately because I am understanding how to make it work and what not to do from some crock pot disasters in my past. Food cooked in the crock pot is blander than dishes made on the stove. To compensate, I learned to boost the seasoning and I usually have to add more at the very end to taste. Fresh herbs should always be added at the end of cooking. Searing the pork before adding it to the crock pot is a must, so don’t skip this step. If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning.

Because this makes a lot, I enjoyed this two nights with leftovers to spare. The first night we enjoyed it over rice noodles, soba or buckwheat noodles would also be great.

The second night, I reheated some of the pork and broth on the stove and threw in some handfuls of baby spinach and let it wilt. We had this over rice and my husband couldn’t stop raving. Next time I make this I will try adding chopped carrots, baby corn, or bok choy in the end for extra vegetables.

A few notes about the ingredients: I always buy sesame oil with cayenne at the asian grocery, it’s infused with cayenne and very spicy. If this is something not available to you, use regular sesame oil and add a pinch of cayenne or red pepper flakes instead.

Chinese five spice is available your spice aisle, it’s an exotic combination of anise, star anise, cinnamon, cloves and ginger, great for marinades in Asian dishes. I love the rich warm flavor it adds to this dish.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.

Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.

Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.

Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.

Crock Pot Asian Pork with Mushrooms

4.92 from 12 votes
Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.
Course: Dinner
Cuisine: Chinese, Japanese
Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.
Prep: 20 minutes
Cook: 8 hours
Total: 8 hours 20 minutes
Yield: 7 servings
Serving Size: 3 oz pork + mushrooms


  • 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, I used Smart Balance spray
  • 1 cup low-sodium fat-free 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, I used baby bella

For topping:

  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro


  • 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.

Last Step:

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Soduim calculated since you don't use all the liquid.


Serving: 3 oz pork + mushrooms, Calories: 224.1 kcal, Carbohydrates: 11 g, Protein: 25 g, Fat: 8.5 g, Saturated Fat: 0.1 g, Cholesterol: 79 mg, Sodium: 854 mg, Fiber: 0.4 g, Sugar: 7.3 g


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250 comments on “Crock Pot Asian Pork with Mushrooms”

  1. Cooking this for the millionth time- we love it! But I’m curious if I can shorten the time and cook on high instead?

  2. So good!!! I added broccoli with the mushrooms and it was better than take out. Next time I will top with fresh jalapeños

  3. This is AMAZEBALLS!!! So flavorful and delicious!!! What a nice meal to have cooking on a busy day and then enjoy after. This is definitely going in my slow cooker recipe rotation. 

  4. good one, I followed what several said and doubled the mushrooms and I did add about 3 ounces baby spinach at end too. Very good, served with cauliflower lime rice for mine. Will be interested in serving it some other ways too. Sauce very flavorful. I saved it in case we need it for left overs. Pork nicely done and this type of meat benefits from the sauce and mushrooms as it tends to be more dry.

  5. Why did I wait so long to make this?! I served it over vegetable fried rice. This is a winner! Very filling.

  6. My modification: Use Japanese Shichimi Togarashi instead of Chinese five-spice. Serve over glass noodles for lower calorie count than over rice. Use just one TBL of Agave syrup.

  7. This is so yummy.  It makes quite a bit but it is perfect to freeze and Reheat for a quick week night dinner! Ok 

  8. OMG!  Made this today.  Tossed baby spinach in at then end and served over buckwheat soba. Will definitely make this again. Will probably double the mushrooms (because they love them) and add other veggies to jack up the vitamins.  Both my hubby and my teenaged son loved. 🙂

  9. DELICIOUS!  My crockpot cooked it faster, so just “know thy appliance” and adjust accordingly.   I served it over the ST cilantro lime cauliflower “rice” making it a great combo!  The sauce is so good, with the perfect amount of kick. Last step of the instructions mentions adding baby spinach, but not in the ingredient list.  I added it for extra veggie benefit!

  10. Avatar photo
    Alycia Dalbey

    This was amazing! I used my pressure cooker to sear the pork, added all of the ingredients to the pressure cooker except for the mushrooms and then cooked using the meat setting for 45 min. After a quick pressure release and removing the meat, I used the sauté function to reduce the sauce and cook the mushrooms. Shredded the pork and served it over brown rice with green onions. It was so flavorful and super easy. 

    I am new to the pressure cooker scene-I wonder if the mushrooms would have held up from the beginning?

    Thanks for a great dinner!

    1. Thanks for posting I was wondering about the pressure cooker. I would have done same way – 45 minutes is a long time for mushrooms. Also – sometimes the quick release makes the meat tough I usually let it stand for a few minutes. Going to try this this week!

  11. When I imported this into fitness pal, it said the calories were 491.  The pork loin was the biggest calorie item totaling 1596 for a two pound loin.  Am I missing something? 

      1. I’d love this one converted for Instant Pot, also. I ditched my crock pot once I got it.

  12. Any chance this recipe will work without searing the pork first? I am looking for a recipe to use for a freezer meal party, and we will not be able to cook any meat before bagging it. Thoughts?

  13. I honestly think this is one of my favorite recipes from Skinnytaste! It is so yummy and the whole family enjoys it. Thank you for your wonderful recipes!

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  15. Just made this and it’s delicious. I couldn’t find that exact cut of pork, but I used a pork top loin (cooked for about 6.5 hours) and it was still great. Another winner!

    1. I cook it in my pressure cooker. I sauté it in the pot, add everything and cook for 1 hour. Comes out perfect!

  16. Pingback: Crock Pot Asian Pork with Mushrooms - Powerful Handmade site

  17. My husband and I loved this!!! I did have all the mushrooms. I added what I had plus some red bell pepper slices, zucchini half moons and thin sliced onions. It was delicious!!!!!

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  19. This was very good.  My pork roast was about 2.5 lbs and was done around 7 hours and shredded easily.  Next time I make this, I will use half as much soy sauce as even using low sodium and low salt chicken broth (70mg/cup), the broth was too salty and I threw the remainder out.  Also,  I would double the mushrooms. 8 did add about 3-4 oz of spinach at the end as well.  We served over rice. Good flavor,  just came out very salty. 

  20. This was really good! I’m new to this site, actually I found this recipe while standing in the meat section of my grocery store wondering what I can make for dinner. Since the reviews were good I decided to give it a shot. So glad I did! This recipe was a winner so now I’m looking around your site for other recipes to try. Thanks for an easy but tasty recipe!

  21. This dish is my current obsession! I’m eating leftovers for lunch right now and I’ve already made it twice in the last 2 weeks. Last night I made it in the instant pot – so easy and delicious. We added peanuts, mint and sambal as toppings. My husband is an executive chef and anytime I make one of your recipes (which is all the time) they never disappoint. Thank you!!

  22. This was great! Pork was a little bit overcooked, so I’m going to cut it down 30 or 60 minutes. I put regular bok choy in 15 minutes after the mushrooms but I’ll probably cut that down to 10, and maybe double the amount of bok choy.. Served over rice. This is definitely going in rotation.

  23. Finally had to comment- I went to school in Scotland and lived in international student housing. I had Chinese roommates and one day I made this and they kept saying it’s exactly like real Chinese food (or at least the area  where they were from)! That was back in 2013. I still love this recipe and make it often! Thanks Gina! 

  24. You are my favorite cook! I always use your recipes to plan our families dinners. I love that we are eating healthy, and it taste so good! Thank you!!

  25. I just did this in my IP Pressure cooker! OHMYLANTA was it ever good! I didn't use as much vinegar or soy sauce because I didn't want it to overpower the dish. It was a hit with the entire family! I will be making this again!

  26. Avatar photo
    Ashley Seville

    I turned my leftovers of this into Asian Pork and Noodles (Kinda Like Beef and Noodles).
    1.5 cups milk
    1 cup Water
    4 tbsp flour mixed into water and milk
    1/2 cup reserved broth
    1/2 bag Wheat No Yolks
    1.5 cups of left over Asian Pork.

    Put all in pot on stove and simmered about 30 min till the noodles were done and sauce thickened 🙂

  27. This continues to be one of my go-to's. I eat it in lettuce cups or with brown rice. There's leftovers for lunch and it freezes well. LOVE THIS!

  28. Avatar photo
    Christa Floresca

    I just got a new crock pot and tried this. After 5.5 hours, the pork shredded easily but was terribly dry. Any suggestions? Would cooking the full 8 hours help at all??

    1. Honestly, the few times I've used crock pot recipes from Gina, I've found that the cooking time is about half. I actually stick a digital thermometer in my pork that I can leave in while I cook it. Once it hits temp, I pull it, regardless of the time.

  29. Gina!! This recipe is beyond AMAZING!! My husband just told me it was literally the best pork dish he's ever had in his entire life (and he loves to eat). Thank you so much for all your wonderful recipes. We literally eat "skinnytaste" at least 5 nights a week. I share your website (and cookbook) with everyone I know 🙂

    1. Avatar photo
      Skinnytaste Gina

      Thank you so much Beth…I'm so glad that you are both enjoying the recipes. And what a compliment…best pork dish???!!!! I'm humbled…thanks again

  30. This looks so good – I have diced pork rather than pork tenderloin, do you think this will still work? Thanks!

  31. I have like a 2.5 lb pork tenderloin, would that cut of meat work well with this dish? And if so could I cook it roughly the same way?

  32. Made this tonight and it was a huge hit!! I added bok choy with the mushrooms and it worked out great – although next time I would add the bok choy a little closer to finishing. We will definitely be making this again! Thank you!!

  33. This pork is in my crockpot right now, smells amazing! I am going to use a mixture of mushrooms (shitake, enoki, button) and add baby bok choy at the end. I have a great Asian market nearby, so my options are endless!

  34. Gina this was a HUGE hit! My DH and children loved – I didn't change a thing- the pork was tender and delicious! Thanks for your wonderful recipes!

  35. Yum, Yum, Yum! We just finished eating this. I served this over zoodles and it was great!! After reserving 1 cup of the liquid at the end, I used about 1/4 of it to add to the zoodles at the end of their cooking. Also, at the same time that I added mushrooms, I added 2 sweet bell peppers (cut about the same size as the mushrooms) and a can of water chestnuts. My husband drank the broth after his bowl was empty. Yes, seriously, lol.

  36. Avatar photo
    Bobbi Johnson

    This may be a stupid question but I have pork chops thawed but this recipe sounds really good! Can I use them in place of the loin some how?

  37. I have made this several times now, usually for guests. Never has such an easy recipe caused such appreciation from my diners plus they think I'm a genius in the kitchen to boot. I rarely need the recipe now, it's so easy to get together- I prepare the marinade and sear the pork the night before and cover the pork with kitchen roll to remove grease, pop into the cooker first thing in the morning. O only use a small bit of brown rice on the side but add beetroot salad and cherry tomatoes and homemade slaws. Genius. Thanks to YOU!

  38. This is one of our absolute favorite meals in our house. I love experimenting with new recipes so I don't tend to make many of the same things multiple times. This is one of the exceptions, though. It's very easy to make and is insanely delicious. I always double the mushrooms, add some sliced water chestnuts, and wilt in spinach at the end. I serve it with steamed broccoli on the side to boost the veg content. Since my time management skills are suspect, I usually end up cooking it on high for 4-5 hours, and it is still fall-apart tender. My husband and kids eat it with soba noodles. I always opt for spaghetti squash instead of rice or noodles, and it's delicious with this meal, as well.

  39. Avatar photo

    I made this with 2 turkey tenderloins, cooked on high for 4 hours, then refrigerated overnight in the sauce. It was delicious and the turkey stayed moist and shredded just like the photo.

  40. I made this for dinner last night, and it was excellent! I served it with a side of sauteed spinach, and my boyfriend loved it.

    I made a few modifications to the dish: 1) I diluted the broth about midway through the cook time with a 3/4 cup of water, because the soy flavor was a bit strong for my taste; and 2) I incorporated (also midway) some of the green onion to add a bit a depth to flavor of the broth.

    This is the fourth SkinnyTaste recipe I've made, and all four have been a hit!

  41. Made this yesterday for my son and husband, it was outstanding! My husband says hes craving it again today. This is a definite keeper 🙂

  42. Gina,

    I have made at least 20 of your recipes and they are always a hit, thank you!

    We are on a really low sodium diet around here and I can't use that much soy. Do you think it would ruin the dish to reduce the soy to a 1/4 c and add another 1/4 c chicken stock to keep the amount of liquid equal?

    Thanks so much for making it easy to cook amazing, healthy dishes!

  43. This was SO flippin' good!!!! Even my picky 12 year old, and spice shy husband loved it. I made it in my pressure cooker and it came out great. 2.75 lb pork loin roast, seared it, and then added the sauce ingredients cooked it on high pressure for 45 minutes, took out the pork and let it rest. Added the mush brought it back to high pressure for 5 minutes, shredded the pork added it back in and served over rice. Don't omit the scallions and cilantro totally adds the final touch. YUMMY!!!

  44. We ate this tonight with rice and made lettuce wraps. Tomorrow the pork will be served over Chinese rice noodles. Thanks for another fantastic recipe, Gina! It's a keeper! Kid friendly, too! 🙂

  45. Has anyone cooked this in the oven? I bought everything for this recipe and then realized we already packed up the crock pot! (Getting ready to move)
    I'm going to give it a try in the oven and I will let you know how it all turns out;-)

  46. I found this so good and easy to do. My guy doesn't like mushrooms so I didn't add them and its still delicious! Really good stuff!

  47. I am cooking this right now! Can't wait to try it. I will be using Thai Basil instead of Cilantro (tastes like soap to me), scallions, and serving over rice noodles.

  48. Avatar photo
    Deanna Dalrymple

    Made this tonight and it was amazing. Used WW pasta and some sarracha and lime. Gonna use the leftovers in a sammie with pickled veggis and a asian bbq sauce.

  49. Avatar photo
    Attempting Aloha

    On my way to the grocery store to buy some port and Chinese 5 spice…hope I can find it! So excited to try this!


  50. Avatar photo
    Damian Bathory

    It looks good and I'd bet it tastes even better. Too bad, we're almost out of anything pork in the fridge right now. I wonder if australian ham would make a nice substitute.

  51. Love this dish! So easy to set up in the slow cooker in the morning and have dinner basically ready by the time I get home. My husband LOVES this! He seriously asks for it every week! Thanks for sharing! 🙂

  52. Avatar photo
    Shelly Redmond

    I am eating this as I type and oh boy is it delicious! I took your advice and added more veggies along with the mushrooms (carrots, water chestnuts and red pepper.) DELICIOUS!

  53. This is the second time I have made this since I found your site last spring. It is amazing! I have not had a bad thing from your recipes! Keep them coming!

  54. This was very tasty. All the ingredients worked together to create the Asian flavor. I served mine over soba noodles.

  55. I LOVE this recipe!! my co-worker just made it for our WW lunch. I can not wait to cook it for myself. XXXOOO

  56. Hi Gina, this looks wonderful! I'm thinking of trying this recipe this week for a big group (about 15 people.) I What are your thought on doubling the recipe? Would you recommend this recipe, or the Mexican slow cooked pork Carnitas as more suitable to a diverse group of tastes? Thank you so much!

  57. Anyone have ideas for healthy ways to use the leftovers? I'm looking for something more creative than just putting it over noodles or rice. There are only two of us, so I just need to start halving the recipes! The pork was great though- in addition to the mushrooms, I added onions to the crock pot while cooking the meat all day, and also added bias-cut carrots in with the mushrooms. Delish.

    1. Marie, I'm going to mix it with the cilantro rice and serve in bibb lettuce wraps. No extra points for the lettuce and a great lunch or dinner!

    2. I made a soup out of our leftovers!

      I had half of our 1.5 loin roast left over, and I added 6 cups chicken broth, 1 can lite coconut milk, rice noodles, broccoli, bok choy (veggies and noodles already cooked), 2 tsp curry powder, 2 tsp fish sauce. It made a TON of soup and it is so so delish.

      Thanks for another winner, Gina!!

  58. LOVE LOVE LOVE THIS! SO EASY and SO Yummy!!! Our entire family ate this meal up!! I am not normaly one for left overs, but this one was awesome!

  59. Do you think instead of the 2lbs of loin roast, I could use boneless pork chops? We have a LOTTT of them, and I would rather use what we have than go out and buy MORE pork. Would that be too dry?

  60. Just took the meat out to rest and it fell apart! I used a pork tenderloin, it is super tender (not dry or mealy) and only cooked 5 1/2 hours. Had to taste and it is YUMMY!!! I just found your site a few weeks ago and 3 recipes in…I love it!
    Thanks for the time you put in to it, it makes my life easier!

  61. Made this for supper tonight. I left out the red pepper flakes because my kids won't eat spicy food. This turned out to be a huge hit – even Mr-7-year-old gave it 2 big thumbs up!

    (I might sneak in the red pepper flakes next time, because this momma *does* like spicy, hahah…)

  62. Very tasty. However, the meat was mealy and dry after 8 hrs. + warming an hour. I bought a new crock pot to replace an old one in hopes of solving that problem. No matter what cut of meat, after slow cooking, it is just dry. Meats are swimming in juices, so liquid is not the issue. If cooked for less time, it is tough like rubber. Can't figure it out. Any ideas anyone? My guess is the meat sold here is just too lean.

  63. Made this yesterday and it was AMAZING!. My whole family loved it. My daughter smiled the whole time she was eating and she did the "good food dance". Leftovers today with steamed cabbage and rice.

  64. I never write on people's blogs but this recipe deserved praise!!!!! WOW my husband said this was the best pork I have made!!! can't wait to try more of your recipes!!! YOUR AWESOME!!!

  65. This was AMAZING! One of my favorites and my husband LOVED it too!! Adding this to my favorite recipes book! Thanks so much!

  66. This is delicious! Your recipes always are!

    Just wanted to add a quick note that you can use 3# boneless, skinless chicken thighs in place of the pork. I did this and cooked on high for 4 hours. When it was all done and the chicken was pulled out and being shredded, I reduced the remaining broth (and then skimmed off any residual fat). Then added the skimmed, reduced sauce back into the now shredded chicken – heaven!

    Thanks again!

  67. I made this earlier this week and my whole fam just adored it, so I'm already making it again for company Friday night. If I wanted to double the meat/mushrooms, how would I adjust everything else? Or would I need to?

    Thanks so much for crafting this wonderfully delicious and guilt-free meals! We just adore them! 🙂

  68. This is in my slow cooker right now, OMG does it smell HEAVENLY! Can't wait to eat tonight!!!!!!!!!!

  69. I made this last night and both my boyfriend and I agreed it was AMAZING! We added some spinach and shredded carrots at the end of the cooking time and topped with thai basil in addition to the cilantro and scallions. The flavors were reminiscent of Pho which was perfect for us! Thank You!!

  70. I made it tonight and it was great. I added spinach, baby corn and water chestnuts. Next time I would add even more veggies and would put it over rice instead of the soba noodles. I'm looking forward to making more of our recipes.

  71. Avatar photo
    Cindy Krenke

    Crock Pot Asian Pork . I made rice to go with it and even though there is spinach in the recipe, I made a little broccoli to go with it, too. I thought this was delicious! I give it an At. I would make this again. Love the Asian flavors. From

  72. Just heated up some of this that I had in the freezer and tossed it over chopped romaine lettuce and topped with sriracha hot sauce. Kind of a deconstructed lettuce wrap. SUCH a good lunch!! I add a bag of broccoli slaw and chopped bok choy to mine when I cook the mushrooms, to beef up the veggies in it.

  73. Mmmm, mine is cooking now. Used cheap shoulder roast instead of a loin (this is wht I use for pulled pork, hoping it is just as delicious). I also threw in some pineapple and omitted the agave. I think I'm going to serve this over ramen noodles (just cooked with water, not the ramen seasonings). Yum!

  74. This was fantastic! I added a bag of baby carrots. They went great with the sauce. It takes a little prep time, but it was well worth it.

  75. GINA! Another fabulous recipe! The flavors were amazing. I got a pretty lean cut of meat, so mine cooked down a little quicker than 8 hours, but it was still very tender. I had this with a serving of brown rice and a side of green beans and I can't believe that big of serving was only a total of 418 calories! Thanks again for another great recipe.

  76. Avatar photo
    Andra Awesome

    This is my first recipe from your site– I subbed the sugar with Splenda and it tasted just FINE. In fact, we somehow ended up with TWO pork roasts in our single package from Costco, so we cooked both of them– We were running short on time, so we cooked on High for 4hrs– and it was still falling apart and very moist. Served over rice- and it was DELICIOUS. We're using the remaining shredded pork for some Asian style street tacos tonight! THANKS for the versatile recipe!

  77. I just made this last night. It is amazing! The only thing is that it didn't take 8 hours on low for it to be cooked. I'm so glad to have found this recipe because it is so flavorful!

  78. Made this tonight and it was awesome! I did it in the pressure cooker for 55 min (3 lb roast) and it just fell apart, it was so tender! I need to play around with how to cook the veggies in the pressure cooker – I cooked them to pieces. I added chopped baby bok choy, sliced carrots, and bamboo shoots. Crunchy bean sprouts would've been good too. Will definitely do this one again – thanks for the great recipes!
    – Caroline

  79. This recipe was AWESOME! I plan my weekly meals around your site and you never disappoint! It reminded me of the Asian Sesame Drumsticks recipe. Love them both! This is also good with a sprinkle of sesame seeds on top.

  80. This was absolutely AMAZING! I added a can of baby corn and some baby bok choy, as you suggested, and served it over whole wheat spaghettini. Even my picky children and my non-adventurous parents couldn't get enough of it. This is the first recipe I've tried from this site, and I'm anxious to try some more. Meanwhile, this will be saved as a favorite.

  81. I've made this twice now and it's fantastic.

    I double the spices and liquids. After I remove the roast for shredding, I take most of the liquid and put it in a saucepan with some cornstarch, and thicken it until it's more of a gravy consistency. I leave the rest of the liquid in the crock pot to cook the mushrooms. Then I serve the thickened sauce over noodles…delicious.

  82. made this dish tonight, it was delish:) Thanks for all your awesomw recipes, my family and I enjoy them so much:)

  83. I found the Chinese 5 spice at Target. While it is cooking in the crock pot I am trying to decide what to add to it (carrots, bok choy, etc)and what to serve it over. I am excited to try it. My hubby's nutrition plan (and mine now too I guess) just got so much easier – thank you Gina!

    1. We just finished this wonderful meal. I added about 1/2 cup grated carrots at the end. I served it like lettuce wraps since my hubby won't eat rice or pasta at the moment. Even my extremely picky son ate it – and ate a lot. My hubby never comments on dinner but tonight he said that it was delicious – WOW! You know it's great if he says something.

  84. Just finished making & eating it – absolutely delicious. It's so nice to use the crock pot recipes especially when I'm working nights and this one was very easy to do. Thx again Gina. Once again your recipes deliver.

  85. Made this yesterday…very good recipe! My boyfriend said he could eat it every day. I doubled the mushrooms and added a bag of broccoli slaw (nice crunch) toward the end and served over angel hair pasta. I would not recommend skipping the cilantro and scallions.

  86. I doubled the mushrooms and added a bag of spinach at the end. I may never do Chinese takeout again – Delish!!!

  87. I made this a few weeks ago and I wanted to take a minute to tell you how wonderful it was. My teenage daughter loved it so much that she was describing how great it was to her friend and now her friend wants some so guess I'll be making it again soon. 🙂 I've also made your loaded baked potato soup and my 15 year old son loved it and insisted that I make it again so I went shopping yesterday and it's on the list for tomorrow.

    Last night I made your Turkey Taco soup (DELISH) and tonight we are making your Red Curry Shrimp! You are having a tremendous influence in our house Gina. 🙂 Thank you so much for teaching me that cooking at home can be fun and very tasty!

  88. I made this today. Very easy and delicious. I love how the meat just fell apart! It was yummy over the rice noodles. The kids didn't dig it like I did, but hey, more for me! Can't wait for tomorrow's lunch. Thinking the meat would make a great sandwich too. Thanks for the recipe. Wonderful.

  89. I'm making this today (for the second time) – it is my new FAVORITE pork recipe! So delicious and my house smells so yummy while it's cooking. I cooked just the meat last time (no mushrooms or spinach) and used it in fresh spring rolls – which made them TO DIE FOR!!!! Thank you so much for the recipe!

  90. I made this today, it was absolutely delicious! We used a couple of pork tenderloins instead of a roast so it was done in just about 6 hours rather than 8. We all loved it, even my picky 6 year old son! Thanks for all you do.

  91. This is the first recipe I've made from this website, and WOW it will not be the last. This totally knocked my socks off! Thank you SO MUCH for sharing!

  92. I just did it in a le creuset in the oven at 325 for 2.5 hours and added extra stock in case it evaporated too much, and then cooked it down a little on the stove. My house smells so great and it tastes supurb!

  93. Thank you, Gina. I really love this dish. What a great recipe. I ended up not browning the pork because of time… but it was still incredibly delicious.

  94. I made this for my family, and my dad said it was "the best diet food he'd ever had" we ate it like a soup over rice. It was amazing! Thanks Gina!

  95. Made this last night and I loved it! I used pork tenderloin instead and cooked it about 5-6 hours on low. Does that make the calorie count lower you think (because it was tenderloin)?

  96. I made this for dinner tonight. Put it over a bed of rice noodles and sauteed strips of zucchini, yellow squash, and carrots. My husband and I both loved it and my 1 1/2 year old, who refuses most things unless it's covered in beanut butter, gobbled it up! Thanks for this recipe! I didn't have any Chinese 5 spice so I subbed it with all spice and an extra dash of ginger

  97. I made this for dinner yesterday and it was amazing! My husband called it "restaurant quality" and my mom and I couldn't stop raving about it. Even my picky 5 yr. old daughter ate it! I made it as directed and took the advice of some other reviewers and I added some broccoli slaw and baby spinach as well as two 8 oz. pkgs. of sliced baby bella mushrooms. Served it over asian noodles and can't wait to have the leftovers! It was so good, I forgot all about the scallions and cilantro, but didn't find it lacking in flavor at all!! Thanks for another GREAT recipe Gina!

  98. Made this last week…amazing!! Kids helped prep it in the morning and dinner was ready after work! The whole family ate it. Had my parents over 2 days later and served leftovers over rice. High praise from them. Definitely a keeper! Thanks!

  99. Avatar photo
    Julia Spencer

    Made this for dinner last night and loved it! Served it over sautéed bok choy, carrots zucchini, onions, with a little of the sauce. We gobbled up the mushrooms…. whoops, none left for the leftover pork!

  100. I loved this – mine turned out quite salty, though. I wonder what I did. Regardles, I can add extra noodles because the taste is good enough to sustain it. Thanks a lot. I will try this again with more mushrooms and some crunch, as suggested by others.

  101. Mine turned out a little dry. I withheld the cup of liquid as instructed, but ended up dumping it back in the crock. Meat was really tender, but also kind of dry. Any pointers? thanks!

  102. This is so good!! Finally, my first crockpot meal that had flavor.
    I served it with rice noodles. Think next time I'll serve it with rice so it'll soak up the tasty sauce.
    So easy, so flavorful. It did not last long in our house. Thanks, Gina!

  103. This was delicious, thank you very much. I served it over roasted spaghetti squash (instead of noodles) – it worked really well.
    As others said, this is going into our regular menu rotation.

  104. I made this today and we really liked it! I served it over noddles. Next time I'm going to serve it over chopped cabbage. Thanks for sharing!

  105. I don't ever post a comment unless I am blown away….and let me tell you I was. My entire family loved this dish, and with four very picky children that is saying something. I prepared exactly as written and the pork came out juicy, and tender with amazing flavor. Thank you so much for such an great recipe.

  106. I didn't fancy noodles or rice so instead opted to serve it with a little mature cheddar and fresh bread. It was gorgeous!!!

  107. The nutritional information says the recipe makes 7 servings that includes 3 ounces of pork, for a total of 21 ounces of pork.

    The recipe calls for 2 pounds of pork, which is 32 ounces.

    Is the nutritional information accurate?

  108. This looks amazing. We are actually in Korea right now and I can't find balsamic vinegar anywhere! Any suggestions for a sub?

  109. Gina…Do you think adding raw coleslaw mix (shredded carrots/cabbage) at the end would add to this recipe or take away? Sounds like it might be a great addition! Making this today.

  110. This is my husband's new absolute FAVORITE dish!! He is so excited when I make it! Everything on your site is amazing. My weekly shopping list is all of your recipes! Knowing ww points is so helpful and you would never know your dishes are low fat!

  111. This was SOOOO good! My husband and I both said we need to add it to the recipe rotation. Next time I will use the spinach–forgot to get it this time. And I usually cook with pork shoulder in the crockpot, but always end up tossing a bunch b/c it's so fatty–the trimmed loin roast was incredible!

  112. This was awesome! I used my Dutch oven since I had the day off, and the homemade stock. I took your suggestion and added shredded carrots and baby bok choy to the mushrooms. This is definitely getting added to the rotation. My husband wanted extra and used the shredded pork to make an Asian BBQ sandwich.

  113. Just made this today and it is divine! I added sliced carrots with the mushrooms and then some chopped bok choy when I put the pork back in. Served over brown rice – delicious! Leftover shredded pork is in the freezer ready to use in Peking duck style pancakes for a future dinner.

  114. Avatar photo
    Gina @ Skinnytaste

    So glad you all liked it!

    The sauce should be broth, that is intentional. You could always make a slurry to thicken it.

    Thanks Cathy! Not sure how long in the pressure cooker, I'm guessing 45 minutes?

    Christy, you should invest in a kitchen scale, they are inexpensive. I'll guess 1/2 cup but to be accurate you would have to weigh it.

  115. This is a fantastic dish. I've made it twice–once with the spinach. Liked it both ways. My question is–how do I know what 3 oz or one serving of this is? 1/2 cup? Thanks, Christy

  116. Avatar photo
    Cathy @My 1929 Charmer

    Gina, your recipes are outstanding. I love latino food and you rock on these. Last night I made Sofrito Chicken, outstanding. I also had leftovers for breakfast.

    I would like to cook this in the pressure cooker, and idea how long?

    Thanks I use your recipes even when I am not on a diet. SOOOOOOOOOOOoo good.

  117. Avatar photo
    Ali Shinnick

    Made this tonight exactly as written. Sooooo good!! My husband and I both loved it. Added a 10 oz bag of spinach and served it all over rice noodles. Awesome! I'll definitely make this again!

  118. Is there someway to thicken the sauce? I know it's intended to be a broth, but I think we'd like it a little more saucy…

  119. This was absolutely delicious! Served with 1/2 cup of brown rice and roasted cauliflower! My husband said this is his favorite WW dinner I have made so far (2 weeks!) Love this site and the recipes!

  120. This was delicious. Served it over rice noodles and my family gobbled it up – even my husband who hates asian food and mushrooms!

  121. Huge hit in my house. My husband loved it! My 3 and 4 year old boys gobbled up the meat like it was their Halloween candy. I doubled the mushrooms (used baby bellas) and used honey instead of agave (sugar). Served over buckwheat soba noodles and spinach.
    For those looking for Chinese 5 Spice… If you have a Penzeys Spices in your area, they carry it. They also sell it on their website.

  122. I made for my husband and I (1/2 recipe) and it was ssssoooo good, I am having my family of 10 over for a double recipe!!

  123. I have to say that out of everything I've made from your site this dish is my favorite. I'm not sure what it is, but it seems to get better and better the longer I let it set in my fridge. It is amazing!

    And everyone should definitely include the cilantro and green onions. Those kick off all the flavors in the dish!

  124. Avatar photo
    Team Botanical

    This was the first recipe of yours I tried. Followed as written but made my own Chinese spice using a recipe found online. Huge hit!

  125. This was seriously the best meal I've ever cooked…right up there with your skinny mac and cheese. I HATE the way meat tastes when I cook it, but this was just perfect! Thank you so much.

  126. Avatar photo
    Tricia (Geeky Explorers)

    First crockpot meal we cooked in our RV & it was fabulous! We served it over lomein, and for lunch it will be over rice. 🙂

  127. This is SO good, like everything else I've tried from this blog. I served it over rice and we all loved it.

  128. This was sooo delicious! We left the extra broth in and it was similar to a Vietnamese soup (but better). Yum!

  129. Made this last night. Delish! Served over rice noodles and added the spinach. Made a ton for two people so now I'm going to enjoy a yummy lunch today 🙂 Thanks for all your great recipes!

  130. best crock pot dish i have tasted in a looong time! i added the carrots and baby corn as well, it was wonderful!!

  131. We love all your crock pot creations. Have tried them all….they are so perfect for the winter months. Please keep them coming! It's hard to find healthy recipes for the slow cooker!

  132. Really really good. I would like to try using the "sauce" part marinade a pork tenderloin or two for a day or so and then grill it….maybe with some grilled bok choy.

    We served over spaghetti squash which was delicious!

  133. Avatar photo
    Gina @ Skinnytaste

    I am SOOOOO happy you all liked it, I knew it would be a winner when we tasted it, it certainly smelled good all day!

    Beren I never cook with okra, sorry!

    Thanks Kevin!

    Tina, enjoy!!

  134. Just took out the roast and have the mushrooms going at the moment…I was so excited to cook this, the smell kinda reminded me of Pho, which is something that I love!! Can't wait to heat this back up for dinner tonight over some rice noodles! I went to Costco and bought 4 pork roasts just to try 4 of your different recipes 🙂

  135. Would this be good with okra added at the end? I have a frozen bag and trying to up the vegetables with what I have at home. Thanks!

  136. Out of control…delicious!!! My favorite recipe so far! In the future I will double the mushrooms (i used shitake). I also took a spin off of Gina's advice and added "broccoli slaw", instead of chopped carrots, which added a nice crunch. So flavorful and satisfying. Thanks Gina

  137. I also have this in my crock pot right now. I found the Chinese 5 spice at Whole Foods which had not only one, but two versions. This is the first time I have cooked Pork, which seems ridiculous but it wasn't something either my husband or I were raised on. I am always curious but never attempted it. The pork is done and shredded and it is amazing. Mushrooms are in the pot now as the baby bok choy is on stand by, with shredded carrots, green onions and cilantro waiting to garnish over rice. I can't wait. THANK YOU GINA!


  139. KB, I think gf = gluten free.

    I made this tonight with a few changes. First of all, I made it in the pressure cooker with country style (boneless) ribs and a piece of pork tenderloin. I cooked it 15 minutes on high pressure, it probably could have used a few more to get it REALLY tender, but it was tender anyway. Then I took the meat out and added the mushrooms and a bag of frozen stir-fry vegetables (Kroger had them on sale this week). I think next time I'll use 2 bags — I like a little more veg to meat ratio. But the seasonings were perfect! I left out the 5 spice because I didn't have any, but I didn't miss it at all. Thanks for a great recipe!

  140. Avatar photo

    I made this the other day, as usual, your recipe was OUTSTANDING. I ended up using extra mushrooms (love them) and a bag of spinach. I served them in lettuce cups (well, actually romaine leaves) but kinda the same idea…love the fresh crunch it provides.

    it's another keeper (along with the mummy cupcakes and spaghetti squash lasagna!)

    Thanks for all your work and creativeness! (without you, I'd be losing the battle of the bulge!)


  141. right next to the soy sauce, you recommend tamari, which I have heard of, but you also wrote "gf". I was wondering what that stands for. Thanks! will be making this for dinner tomorrow!

  142. Question

    How do I cook rice noodles? I bought some a few weeks ago from Fresh & Easy stores and they have just been sitting there. Any vegetarian suggestions? =)

  143. What a lovely surprise it was to walk into my house and be greeted with the aroma of this recipe… I'd literally totally and completely forgotten I'd thrown into the crockpot this morning!

    I wasn't hungry for dinner, but tried some, and liked it! I'm not a HUGE mushroom fan, so I threw some sliced yellow peppers in to cook with the mushrooms. I can't wait to try it for real tomorrow. I have a feeling I'll be sharing this recipe with others!

  144. Made this tonight and it was delicious! My husband is thrilled that I found your site. I've been making the "same old thing" for too long and you've got me excited about cooking again! Thanks, Gina!

  145. Gina – I'm a huge fan – especially of all your crockpot recipes and this is my first time posting.
    Any tips for possibly using broccoli?

  146. Avatar photo
    Gina @ Skinnytaste

    I'm so glad you all liked it! I was taking a chance using vinegar, but it really worked out well.

    I completely agree, the fresh garnishes are a must! Even adding raw shredded carrots would be nice.

    If you cook this 8 hours low, most crock pots automatically shut of and stay on warm. It depends on your model.

  147. My family loved it. Even my little girl. Can't wait for leftovers. Served mine over shiritaki and theirs over egg noodles.

  148. I made this for dinner tonight and it was a big hit in my house! I started it too late for the crockpot so I used the oven at a low temp for a few hours. I threw in an entire bag of spinach about 30 minutes before eating time. I served it up with shiritake noodles. The scallions and cilantro are a must as they help meld all the flavors together nicely. My picky family ate it up which amazed me as they all turn their noses up at anything with vinegar. They loved it! Thanks for the yum recipe Gina!

  149. I just put this in the crockpot for dinner tonight & I am so excited to try it! It is exactly the kind of meal our family enjoys & reminds me a tiny bit of Pho which we also love to make. I always have the rice noodles on hand so all I had to do was run out & pick up was the sirloin roast, & fresh garnishes. Thanks for the quick & easy idea for dinner.. Can't wait!

  150. I have noticed on many occasions readers who couldn't find a particular spice in their area. They need to try A great spice company and all so fresh and inexpensive. Only be aware—dry spices don't weight much–an ounce of basil can fill your house.

    1. Penzey's Spices is INCREDIBLE!!! My neighbor and friend introduced me to these amazing products and I've slowly converted my entire pantry to their products!

    2. I live in Colorado so I'm partial to a local spice shop (although they've opened stores across the country over the last few years), they have a great website. And, since you're buying the Chinese 5 spice anyway, check out the carrot/Chinese 5 spice cupcake recipe on the website. Amazing!

  151. Just a general crock pot question – I am away from home about 10 hours a day for work…can I leave the meat on low for more than the recommended 8 hours? This goes for all of your crock pot recipes. I'm really hoping to take advantage of this easy peasy cooking style once winter sets in! Thank you! Love this site!!

    1. If your crockpot has a timer that automatically switches to "keep warm" (mine does) totally fine to keep it in longer.

  152. Avatar photo
    Gina @ Skinnytaste

    Sub out the mushrooms for a large bag of baby spinach. But first remove 1 cup of liquid, add them shredded meat to the crock with remaining liquid and add spinach and cover until it wilts, should be quick.

    No idea how this would work with other meat, I would imagine beef roast would be the closest substitute and would probably taste great. Not so sure about tofu, sorry!

    To make this the night before, sear it the night before, add it to the crock along with the rest of the ingredients and place it in the refrigerator. In the morning, take it out and place it in the crock and turn it on.

    In a conventional oven, I would do it on low, maybe 300° but I'm not exactly sure for how long, don't want to give you the wrong info by guessing.

  153. Gina, def looking forward to trying this soon. Love ur site!!!! But my husband is allergic to mushrooms is there an alternative to making this similar?

  154. Avatar photo

    Gina, I can't wait to try this recipe! I agree that searing the meat is definitely a worthwhile step. It really helps to seal in the juices. I love your site!

  155. Avatar photo

    I'm not a big fan of mushrooms and I was wondering if you had any suggestions on something else i could use? BTW I love this site thank you so much for doing this. It has helped me with my weight loss in many ways! Thanks again!

  156. Gina, love your site. I use my crockpot all the time and really appreciate this dish and plan to make it soon. I use slow cooker liners from Reynolds to make the mess so much easier to clean. You can find them with the foil etc in the groc store, usually on the very top shelf..keep on cooking!! thanks, Judy

  157. Hi Gina, I asked previously about conventional oven times in the light of the fact that I don't have an electric 'crock pot'.

    I would love to cook these. What temperatures would high and low be in a conventional fan oven?

  158. Looks so yummy! Think I will try it with brown rice. To the pp: I am thinking that you're not supposed to partially cook meat and leave it overnight–breeds bacteria is what I've heard. Please correct me if I'm wrong, though, b/c it would sure be easier to get it all done the night before!

  159. This sounds amazing!!! I made the Slow cooker carnitas and it was fabulous… I was actually wondering about making it the night before. Do I sear the meat and then put it in the fridge? Thank you!

  160. Thanks for a different and delicious sounding recipe…As always, I assume instead of cilantro I could sub basil????

  161. Avatar photo
    Gina @ Skinnytaste

    Anne, it should be 6, I had a typo on the n.i., was rushing to post.

    You can use sugar any time agave is called for in a recipe.

  162. this looks AMAZING! any suggestions for replacing the agave with something easier to find (i live in a small, rural town)? thanks!!

  163. That looks so yummy. I have the carribean pork stew in my crock pot right now, but this looks just as good if not better. Yummy 🙂