How To Prepare
Directions:
Season pork on all side with 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, Mrs. Dash, balsamic, Splenda, sesame oil, 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.
| Servings |
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- 1 lb lean boneless pork sirloin roast (aka pork center rib roast, pork center loin roast)
- fresh cracked pepper
- Non-stick oil spray (I used Smart Balance spray)
- 1/2 cup no salt added chicken broth
- 1/4 cup Mrs. Dash Teriyaki Marinade
- 1/4 cup balsamic vinegar
- 1 1/2 tbsp Splenda
- 1/2 tsp hot sesame oil (aji oil) (or use sesame oil + pinch red pepper flakes)
- 1 cloves crushed garlic
- 1/2 tbsp fresh grated ginger root
- 4 oz sliced mushrooms (I used baby bella)