Dinner
Crock Pot Asian Pork with Mushrooms
Tender shreds of pork soak up a savory-sweet broth laced with ginger, five-spice, and mushrooms, delivering rich, juicy bites that melt on the tongue and finish with a silky, aromatic sauce.
- Total
- 8 hr 50 min
- Prep
- 20 min
- Cook
- 8 hr 30 min
- Serves
- 7
Nutrition per Serving
- Calories
- 224
- Protein
- 25g
- Carbs
- 11g
- Fat
- 9g
- Fiber
- 0g
- Sugar
- 7g
- Sodium
- 854mg
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
- 1/2 tsp Chinese five spice (I used McCormick)
- 3 clove crushed garlic
- 1 tbsp fresh grated ginger root
- 8 oz sliced mushrooms (I used baby bella)
- 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.