Easy slow cooker recipe from Cooking Light with tons of flavor. I serve it with steamed rice and snow peas. It makes a lot, so there will be plenty of leftovers, which are even better the next day.
- 1⁄4 cup Oyster Sauce
- 2 tablespoons Ketchup
- 1⁄2 cup Low Sodium Soy Sauce
- 3 tablespoons Honey
- 4 cloves Garlic
- 2 inches Fresh Ginger, minced
- 2 teaspoons Dark Sesame Oil
- 1 1⁄2 teaspoons Five Spice Powder
- 2 Pork Tenderloins
- 1⁄2 cup Chicken Stock
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours (overnight is best), turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8-10 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.