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 Time: 20 minutesmins
Cook Time: 8 hourshrs
Total Time: 8 hourshrs20 minutesmins
Yield: 7servings
Course: Dinner
Cuisine: Chinese, Japanese
Ingredients
2lblean 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)
1cuplow-sodium fat-free chicken broth
1/2cupreduced-sodium soy sauce(for gf use gf tamari)
1/3cupbalsamic vinegar
3tbspagave(or sugar)
1tsphot sesame oil(aji oil (or use sesame oil + pinch red pepper flakes))
1/2tspChinese five spice(I used McCormick)
3clovescrushed garlic
1tbspfresh grated ginger root
8ozsliced mushrooms(I used baby bella)
For topping:
1/4cupchopped scallions
1/4cupchopped 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.