Asian Crock Pot Pork Loin Roast

I'm still learning the ropes of what it means to cook for two.  My previous routine of cooking once and having enough leftovers to pack lunch for an entire week are now out the window!  I knew that my husband ate twice as much as I do, but I didn't realize that now means my cooking may only last us one dinner and one lunch meal.  What a difference an extra mouth makes!

This week I came home with a center cut pork loin from the grocery store and no ideas on how to cook it.  I decided to use the crock pot since that seemed to offer the most convenience and food quantity.  This recipe for asian style pork yielded an intensely flavored meat that was delicious atop plain noodles or rice.  Due to the cut of pork, some portions of the meat were a tad dry but the salty, vinegary, sugary sauce more than made up for it.  I could eat a whole bowl of rice with just the sauce drizzled over it.  Saute some bok choy and you'll have yourself a well-rounded meal or two...or more.  This actually lasted us a good 3-4 meals! 

Asian Crock Pot Pork Loin Roast
Adapted from Skinnytaste
Serves 6-8

2.5 lb lean boneless pork roast (I used a center cut pork loin roast)
Salt and fresh cracked pepper
Olive oil
1 cup chicken broth
1/2 cup soy sauce
1/3 cup balsamic vinegar
3 tablespoons sugar
1 teaspoon sesame oil
Pinch of red chili pepper flakes
1/2 teaspoon Chinese five spice (or use 2 star anise and 1/4 teaspoon each of cinnamon and cloves )
3 cloves crushed garlic
1 tablespoon fresh grated ginger root
8 oz sliced shitake mushrooms
1/4 cup chopped cilantro

1. Rinse pork with water and pat dry.  Season on all sides with salt and pepper.  Heat a skillet over medium-high heat and add some olive oil when skillet is hot.  Brown the pork on all sides for about 8-9 minutes.
2. Combine the following in the crock pot:  chicken broth, soy sauce, vinegar, sugar, sesame oil, chili pepper flakes, Chinese five spice, garlic and grated ginger.  Stir to mix the contents.  Hint: Peel ginger by scraping off the skin with the edge of a spoon.  Place ginger in the freezer for 15 minutes before grating.  I've found it's much easier to grate frozen ginger and it doesn't get into a big mushy mess.
3. Place browned pork inside the crock pot and cook on low for 8 hours.
4. After about 7.5 hours of cooking, remove the pork from the crock pot and set aside for 5 minutes.  Add the sliced mushrooms to the crock pot and cover to let cook for the remaining 30 minutes.  Shred the pork with two forks, place back into the crock pot, and stir to make sure everything is covered by the delicious broth.  
5. Serve pork and mushrooms over dry noodles or rice, being sure to drizzle a few spoonfuls of the sauce.  Sprinkle with chopped cilantro.  Enjoy!