Crockpot Pork and Asian Linguini
- 4 clove garlic
- 1/2 cup soy sauce, low sodium
- 1/3 cup brown sugar
- 1/8 cup vinegar, rice
- 1 teaspoon sesame oil
- 3 teaspoon ginger root, fresh
- 1/2 teaspoon cayenne or red pepper
- 3 pound pork roast
- 1 medium bell pepper, red
- 1 medium bell pepper, orange
- 8 ounce spaghetti pasta, whole-wheat, dry
- 2 cup snow peas
Thinly slice garlic. Combine first seven ingredients and set aside.
Place trimmed pork (2-3 pound) in a slow cooker and pour soy sauce mixture over meat to coat. Cook on low for 7–8 hours or on high for 4–5 hours until it easily pulls apart with a fork.
Slice 2-3 bell peppers into thin strips.
Just before serving, boil pasta according to package directions in a large pot, adding peppers and peas to boiling water during the last two minutes of cooking, being careful not to overcook veggies.
Drain noodles and vegetables. Set aside.
Remove meat from slow cooker with a slotted spoon. Cool slightly and shred into medium-sized pieces.
Strain cooking liquid, and pour into a skillet, bringing to a boil until slightly thickened.
Add shredded meat to liquid to reheat and serve with noodles and vegetables.
Calories: 382kcal | Carbohydrates: 36g | Protein: 42g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 99mg | Sodium: 688mg | Fiber: 2g | Sugar: 11g