This week Victoria asked me if I had some pork to cook — of course I did… and pork in the crockpot is super easy and usually turns out delicious! this was no exception it was REALLY REALLY good! definitely use some cilantro and scallions as toppings! the spinach didn’t add too much flavor to the meal but was a good way to sneak in some veggies! I served the pork over rice noodles. we’ll definitely be making this again.
BUMPKIN’S NOTES – I made this last night, for guests (but didnt’ take a photo). It was a hit with adults and children alike. I didn’t add the chili during the cooking because of the kid factor, but served it with Sriacha sauce and it was DELICIOUS! I added some left-over veggie tray veggies (carrots, snap peas and brocolli), in addition to the mushrooms and spinach. Served over rice. This meal WILL be making another appearance in our house. Also, I concur with Townie – the fresh scallions and cilantro are a MUST!
adapted from skinny taste
- 2-3 lb lean boneless pork loin roast
- kosher salt and fresh cracked pepper
- Non-stick oil spray
- 1 cup low-sodium fat-free chicken broth
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup balsamic vinegar
- 3 tbsp sugar
- 1 tsp hot sesame oil (aji 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
- 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, balsamic, sugar, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 4 hours on high.
remove about 1 cup of the broth and reserve if needed. When done, shred the pork using two forks. Add baby spinach cover a few minutes until it wilts.