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.

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.
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4.91 from 10 votes
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Crock Pot Asian Pork with Mushrooms

224.1 Cals 25 Protein 11 Carbs 8.5 Fats
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Yield: 7 servings
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.

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, 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

Instructions

  • 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

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

Nutrition

Serving: 3oz pork + mushrooms, Calories: 224.1kcal, Carbohydrates: 11g, Protein: 25g, Fat: 8.5g, Saturated Fat: 0.1g, Cholesterol: 79mg, Sodium: 854mg, Fiber: 0.4g, Sugar: 7.3g
WW Points Plus: 6
Keywords: asian pork, Crock Pot Asian Pork with Mushrooms, crock pot recipes, pork roast recipe slow cooker, slow cooker asian pork

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246 comments

  1. How do you recommend using bok choy in this recipe?

  2. 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?

  3. 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!

  4. How would I make this in the Insta-Pot?

  5. Pingback: Crock Pot Picadillo Stuffed Peppers from Skinnytaste | Slow Cooker or Pressure Cooker

  6. 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!

  7. Is there a way to make this using the instantpot?

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

  9. 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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  11. I’d love to try this in my Instant Pot. Any suggestions on how long I should cook it?

  12. 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. 

  13. 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!

  14. Gina–do you completely remove the fat cap from the pork?

  15. 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!!

  16. 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.

  17. We really enjoyed this dish! Even our three year old loved it!

  18. 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! 

  19. 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!!

  20. 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!