Description

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.

Yield: 7servings | Serving Size: 3oz pork + mushrooms

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.

Last Step:

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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