Crock Pot Asian Pork with Mushrooms

This is so so so delicious! It makes a ton so this is great for left overs or if you're feeding a crowd.

2 lbs lean boneless pork sirloin roast
salt and pepper
1 cup fat free chicken broth
1/2 cup soy sauce
1/3 cup balsamic vinegar
3 Tbsp agave or sugar
1 tsp sesame oil and a pinch of red pepper flakes
1/2 tsp Chinese five spice(McCormick makes it but I have a bottle if you don't want to buy it)
3 cloves crushed garlic
1 Tbsp grated ginger root ( I just dump a little ginger in and it still tastes great)
8 oz sliced mushrooms

For Topping:
1/4 cup chopped scallions
1/3 cup chopped cilantro

Season pork on all sides with salt and pepper. Heat a skillet on medium-high heat, spray with cooking spray, and brown pork on all sides.

In the crock pot, combine the broth, soy sauce, balsamic, sugar, sesame oil, red pepper flakes, 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. When the mushrooms are tender, remove about 1 cup of broth and reserve if needed. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts. Serve over rice and top with scallions and cilantro-these toppings really add to the flavor so I recommend not skipping them.