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Wednesday, 20 June 2012

Slow Cooker Asian Pork & Mushrooms


2lb lean boneless pork sirloin roast
1 cup chicken stock
1/2 cup soy sauce
1/3 cup balsamic vinegar
3 tablespoons agave or sugar
1 teaspoon sesame oil
1/2 teaspoon Chinese 5 spice
3 cloves garlic, crushed
1 tablespoon ginger, grated
8oz sliced mushrooms

for topping

1/4 cup chopped coriander
1/4 cup chopped spring onions

Season pork on all sides with salt and 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 

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