Ingredients
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
3clovesgarlic,crushed
1tbspfresh grated ginger root
8ozsliced mushrooms
¼cupscallions,chopped
¼cupcilantro,chopped
Preparation
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.
