Browsing one of my favorite healthy cooking websites, Skinnytaste, I found this recipe for Crock Pot Asian Pork with Mushrooms, and I thought my boss would likely enjoy it. I don’t eat meat, but the picture of this Asian pork dish looked delightful. It’s a plus that it’s super low calorie, and would probably be really good over rice, noodles, or just by itself.
The only thing I changed up a bit was the meat. I couldn’t find a huge pork roast so I just used a pork loin and shred that up. I also just put everything in the crock pot from the beginning. It often seems unnecessary to pre-cook the meat since it will cook in the crock all day…
Crock Pot Asian Pork with Mushrooms
- 2 lb lean boneless pork sirloin roast (I used boneless pork loin)
- Non-stick oil spra
- 1 cup low-sodium fat-free chicken broth
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup balsamic vinegar
- 3 tbsp agave (or sugar)
- 1 tsp hot sesame oil (or use sesame oil + pinch red pepper flakes)
- 1/2 tsp Chinese five spice
- 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
- 1. 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.
- 2. 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.
- 3. Meanwhile, shred the pork using two forks.
- 4. 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.
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