Photo and recipe from Skinny Taste
*Really delicious and tender. I served it over brown rice, but I think it would be even better as an Asian taco like the taco trucks do. All I would do differently next time is turn the roast over in the crock pot half way through cooking and not add the mushrooms (but I don't like mushrooms). I would also probably not add the pork back to the sauce after shredding, but rather, just add the sauce to your rice and put the pork on top.
- 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)
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
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.