Crock Pot Asian Pork with Mushrooms

• servings: 7 servings
• total time: 8 hours 20 minutes

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 cloves 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

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.

Nutrition

• Serving Size: 3 oz pork + mushrooms
• Calories: 224.1 kcal
• Total Fat: 8.5 g
• Saturated Fat: 0.1 g
• Cholesterol: 79 mg
• Sodium: 854 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 0.4 g
• Total Sugars: 7.3 g
• Protein: 25 g