Crock- Tober Fest

With working full time, having three children to homeschool, and trying to get into a new house, I need quick and easy. This is one meal that fits that category. Not much on the prep side of the meal so it goes in the crockpot quick. As it cooks I can be out doing my thing and come back into a meal that taste amazing. 

Asian Pork in the Crock Pot

  • 2 pounds boneless Pork loin 
  • Salt and pepper 
  • 1 Tablespoon coconut oil 
  • 1 cup chicken broth 
  • 1/2 cup coconut aminos 
  • 1/3 cup balsamic vinegar 
  • 1 teaspoon hot sesame oil 
  • 1/2 teaspoon Chinese five spice 
  • 3 cloves of garlic
  • 1 Tablespoon fresh grated ginger 
  • 8 ounces of mushrooms, sliced 

 Garnishes after cooking: (optional of course but definitely adds to the whole dish)

  • 1/4 cup of scallions 
  • 1/4 cup cilantro 

Season pork with salt and pepper. Heat a skillet on medium. Melt the coconut oil and brown the pork on all sides. 

In the crock pot combine the broth, coconut aminos, balsamic vinegar, sesame oil, Chinese five spice, garlic, and ginger. Add the pork. Set the crock pot to 8 hours on low. 

Thirty minutes before the timer goes off, remove the pork. Set aside to rest. Add the mushrooms to the pot and continue to cook for 30 minutes. 

Meanwhile shred the pork with two forks. When the mushrooms are tender, remove about 1 cup broth and reserve if needed. Add the pork back to the pot and mix well. (you can add baby spinach to the pot too and let it set until it wilts.) Add more liquid if needed. 

I like to serve this over cauliflower rice

Happy Crock-tober!

Coach Nancy

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