Crock pot asian pork with mushrooms

Servings: 7 • Size: about 3 oz pork + mushrooms • Old Points: 6 pts • Points+: 6 pts Calories: 224.1 • Fat: 8.5 g • Protein: 25 g • Carb: 11 g • Fiber: 0.4 g • Sugar: 7.3 Sodium: less than 854 mg, since you don't use all the liquid

Crock pot asian pork with mushrooms
Crock pot asian pork with mushrooms

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 (aji oil) (or use sesame oil + pinch red pepper flakes)

  • 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)

  • For topping:

  • 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.

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