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
olive oil spray (use a Misto)
1 cup low-sodium fat-free chicken broth
1/2 cup reduced-sodium soy sauce (or coconut aminos for paleo)
1/3 cup balsamic vinegar
3 tbsp honey
1 tsp hot sesame oil (or use sesame oil + pinch red pepper flakes)
1/2 tsp Chinese five spice powder
3 cloves crushed garlic
1 tbsp fresh grated ginger root
8 oz sliced baby bella mushrooms

For topping:
1/4 cup chopped scallions
1/4 cup chopped cilantro
Directions:

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, 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.

Serves 6

Slightly adapted from SkinnyTaste