Slow-Cooker Asian Pork with Mushrooms

By Bailey1_

Ingredients

• This versatile dish is perfect for Phase 2, but it also works as a Phase 3 protein.
• Phase 2
• Serves 8
• Prep time: 15 minutes. Total time: 8 hours 15 minutes
• 2-pound boneless pork loin roast
• Sea salt and cracked black pepper
• 1 cup low-sodium chicken broth
• 1/2 cup tamari
• 1/3 cup balsamic vinegar
• 20 drops liquid stevia
• Pinch crushed red pepper flakes
• 1/2 teaspoon Chinese five spice powder
• 3 cloves crushed garlic
• 1 tablespoon grated fresh ginger
• 8 ounces sliced shiitake mushrooms
• Thinly sliced Napa cabbage
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• Total time: 8 hours 15 minutes

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Season the pork on all sides with the salt and pepper. Heat a nonstick skillet over medium heat and brown the pork on all sides for about 7 to 8 minutes.

In the slow cooker, combine the broth, tamari, vinegar, stevia, red-pepper flakes, Chinese five-spice powder, garlic and ginger. Add the pork, cover, and cook on low for 7 1/2 hours.

Remove the pork and set it aside to rest. Add the mushrooms to the slow cooker, cover, and cook on low for 30 minutes.

While the mushrooms are cooking, shred the pork with two forks. When the mushrooms are tender, remove about 1 cup of the broth and reserve it if needed. Add the shredded pork to the slow cooker and mix well. Serve over thinly sliced Napa cabbage, topped with green onions and cilantro.