Phase 1, 2, 3

Serves 8 | Prep time: 15 minutes | Total time: 8 hours 15 minutes

Ingredients

• 2-pound boneless pork loin roast
• Sea salt and cracked black pepper
• 1 cup low-sodium chicken broth
• 1/2 cup tamari
• 1/3 cup balsamic vinegar
• 20 drops liquid stevia
• Pinch crushed red pepper flakes
• 1/2 teaspoon Chinese five spice powder
• 3 cloves crushed garlic
• 1 tablespoon grated fresh ginger
• 8 ounces sliced shiitake mushrooms
• Thinly sliced Napa cabbage
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro

 Directions

1. Season the pork on all sides with the salt and pepper.
2. Heat a nonstick skillet over medium heat and brown the pork on all sides for about 7 to 8 minutes.
3. In the slow cooker, combine the next eight ingredients (broth through ginger).
4. Add the pork, cover, and cook on low for 7 and a half hours.
5. Remove the pork and set it aside to rest.
6. Add the mushrooms to the slow cooker, cover, and cook on low for 30 minutes.
7. Meanwhile, shred the pork with two forks.
8. When the mushrooms are tender, remove about 1 cup of the broth and reserve it if needed.
9. Add the shredded pork to the slow cooker and mix well.
10. Serve over thinly sliced Napa cabbage, topped with green onions and cilantro.