Ingredients
-
2,1/4
-
1/4
-
-
1
-
1/2
-
1/3
-
3
-
1
-
1/2
-
3
-
1
-
8
-
-
-
Directions
Try this over cilantro lime cauliflower rice or brown rice.,Im liking my crock pot more and more lately because I am understanding how to make it work and what not to do from some crock pot disasters in my past. Food cooked in the crock pot is blander than dishes made on the stove. To compensate, I learned to boost the seasoning and I usually have to add more at the very end to taste. Fresh herbs should always be added at the end of cooking. Searing the pork before adding it to the crock pot is a must, so dont skip this step. If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning.,Because this makes a lot, I enjoyed this two nights with leftovers to spare. The first night we enjoyed it over rice noodles, soba or buckwheat noodles would also be great.
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Steps
|
1
Done
|
Heat a Skillet on Medium-High Heat, Spray With a Little Oil and Brown the Pork on All Sides For About 7 - 8 Minutes |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Meanwhile, Shred the Pork Using Two Forks. |
|
5
Done
|
When the Mushrooms Are Tender, Remove About 1 Cup of the Broth and Reserve If Needed. |
|
6
Done
|
Add the Shredded Pork to the Crock Pot and Mix Well. |
|
7
Done
|
If Adding Baby Spinach, Add at the End and Cover a Few Minutes Until It Wilts. |
