Crock Pot Asian Pork with Mushrooms
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
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)
low-sodium fat-free chicken broth
reduced-sodium soy sauce
(for gf use gf tamari)
(aji oil (or use sesame oil + pinch red pepper flakes))
Chinese five spice
(I used McCormick)
fresh grated ginger root
(I used baby bella)
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.
Soduim calculated since you don't use all the liquid.
oz pork + mushrooms
WW Points Plus:
Printed from Skinnytaste: https://www.skinnytaste.com/crock-pot-asian-pork-with-mushrooms/