Crock Pot Asian Pork with Mushrooms

Crock Pot Asian 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 (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
    •   
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.

From here.