I realized I haven’t posted a slow cooker recipe in a while. Cooking in the slow cooker is one of my favorite things, I use it all year round. This recipe has been in my regular rotation for the last few years, so it’s only fitting I share it! The pork, mushrooms and tasty Asian sauce are a delicious combination. Enjoy!
Slow Cooker Asian Pork and Mushrooms
- 2-3 lb boneless pork roast
- salt and pepper, to taste
- 2 teaspoons olive oil
- 1 yellow onion, diced
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup water
- 1/2 cup Tamari (soy sauce)
- 1/3 cup balsamic vinegar
- 3 tablespoons of sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon Chinese five spice
- 4-5 cloves crushed garlic
- 1 1/2 tablespoons fresh grated ginger root
- 12 oz sliced mushrooms
- 5-6 stalks of bok choy, sliced (optional)
- brown rice noodles (or rice or any asian noodle of your choice)
- chopped green onions and cilantro for topping
- Season the pork with salt and pepper. Heat olive oil over medium high heat. Brown the pork on all sides until nice and browned, about 3 minutes per side. Place the pork in a large slow cooker along with the diced yellow onion.
- Combine chicken broth, Tamari, balsamic, sugar, sesame oil, pepper flakes, Chinese five spice, garlic and ginger; whisk well. Pour on top of the pork and onions in the slow cooker. Cook on low for 7-8 hours (flip the pork half way through cooking if you’re home).
- Remove pork and set aside to rest for at least 15 minutes. Add the mushrooms and bok choy to the slow cooker to cook while to meat rests. Shred the pork with two forks and add back to the slow cooker.
- Serve over rice noodles and top with green onions and cilantro.
Makes approximately 8-10 servings.
Recipe adapted from Skinny Taste