Crock Pot Asian Pork with Mushrooms

Ingredients:
• 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)

For topping:
• 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.


Serving Size: makes about 7 servings (serving size about 3oz pork & mushrooms)