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…
- 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