How To Make Crockpot Asian Pork with Mushrooms
Ginger and vinegar, with a drizzle of hot sesame oil, makes this Asian pork dish taste authentic. Enjoy a tender meat by cooking it in a crockpot.
- 2lblean boneless pork sirloin roast
- kosher salt and fresh cracked pepper
- non-stick oil spray
- 1cupchicken broth,low-sodium fat-free
- ½cupreduced-sodium soy sauce
- ⅓cupbalsamic vinegar
- 3tbspagave,or sugar
- 1tsphot sesame oil
- ½tspChinese five spice
- 1tbspfresh grated ginger root
- 8ozsliced mushrooms
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 to 8 minutes.
In the crockpot, combine the broth, soy sauce, 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 crockpot and mix well.
If adding baby spinach, add at the end and cover a few minutes until it wilts.
- Substitute soy sauce with tamari for a gluten-free alternative.
- Calories: 384.28kcal
- Fat: 23.08g
- Saturated Fat: 7.95g
- Trans Fat: 0.01g
- Monounsaturated Fat: 10.49g
- Polyunsaturated Fat: 2.07g
- Carbohydrates: 13.55g
- Fiber: 1.26g
- Sugar: 9.54g
- Protein: 29.65g
- Cholesterol: 102.11mg
- Sodium: 776.30mg
- Calcium: 52.68mg
- Potassium: 649.84mg
- Iron: 2.63mg
- Vitamin A: 4.29µg
- Vitamin C: 2.07mg
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