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
