Crockpot Pork with Mushrooms-Asian Style

Loved this one for it's versatility, yummability, and it's one pot wonderness. I know most of those are not words, but this meal is so easy, delicious, and can be enjoyed in so many ways. Spicy pork marinated in Asian sauces and spices left my husband wanting leftovers for the next few days. Since we like things spicy in my house, we added lots of Sriracha sauce at the end for a nasal cleansing experience.

Ingredients:

• 2 lb lean boneless pork sirloin roast
• salt and pepper
• non-stick cooking spray
• 1 cup low-sodium chicken broth 
• 1/2 cup reduced sodium soy sauce
• 1/3 cup red wine vinegar
• 3 tbsp splenda
• 1 tsp sesame oil
• 1 tbsp red pepper flakes
• 1/4 tsp cinnamon
• 1/4 tsp ground cloves
• 3 cloves crushed garlic (or 3 heaping tbsp minced garlic)
• 3-4 tbsp fresh grated ginger root (use more if you like the flavor)
• 8 oz sliced mushrooms

For Topping

• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro
• 2-3 tbsp Sriracha sauce (Got mine at Wal-Mart on the Asian foods aisle)

Directions:

• Season pork on all sides with salt and pepper and heat in a medium-high warmed skillet. Spray the pork with a little oil and brown on all sides for about 7-8 minutes.

• In crock pot, combine broth, soy sauce, vinegar, splenda, sesame oil, cinnamon, cloves, 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. Add the mushrooms to the crock pot, cover, and cook on low for 30 minutes. Meanwhile, shred the pork using two forks.
• When mushrooms are tender, add the shredded pork to the crock pot and mix well.
• Serve over brown rice or just as is. Top with scallions, cilantro, and sriracha sauce.