Asian Slow-cooked Pork Sirloin Roast
Asian Slow-cooked Pork Sirloin Roast
Craving an Asian bowl filled with tender meat and veggies? Try this easy pork sirloin, slow-cooked in a luscious savory blend of broth and sauces! So sinfully simple you’ll make is over and over too!
Asian Slow-cooked Pork Sirloin Roast
Yield: 4 - 6 servings
Ingredients:
1 ½ - 2 pound pork sirloin roast
1 large onion, thinly sliced
3 - 4 cloves garlic, divided
1 cup chicken broth
1/3 cup balsamic vinegar
2 tablespoons soy sauce
1 teaspoon Sriracha sauce
2 tablespoons honey
Extra ingredients to make bowls:
4 carrots, 1-inch chopped
2 sweet potatoes, 1-inch cubed
Olive oil
Salt & pepper
4 cups cooked quinoa or brown rice
Extra Sriracha sauce, as needed
Equipment needed:
Slow-cooker
Cutting board
Paring or steak knife
Chef knife
2-cup liquid measuring cup
Tongs
2 forks
12-inch skillet
Rubber spatula
Serving spoon
Well, one morning while at my daughter’s house watching my five-month-old granddaughter, I had a pork sirloin I wasn’t sure what to do with… and the adventure began! I know my daughter and her enjoy Asian food, so I set off with this goal in mind. After spending a little time searching recipes and checking the cupboards, I decided to experiment with the ingredients I could find. I wanted something easy and using a slow-cooker, since babysitting doesn’t allow for consistent kitchen prep time. This recipe is so simple… can’t believe the final product was soooo yummy! Grab your slow-cooker and roast… get cooking!
First steps are to prepare the meat and ingredients to place in the cooker. Cut the onion in half and then thinly slice it. Place the onion in the bottom of a 4 – 5 quart slow-cooker/ crockpot. Next place the sirloin roast on top of the onions. Using a small, sharp knife, make 5 – 6 deep cuts into the roast, going about 2 inches deep. Cut one clove of garlic into 5 – 6 chunks and insert chunks into cuts, using your finger, as shown above. This inserted garlic makes meat so flavorful by penetrating the meat as it cooks. I even use it when cooking any large cut of meat like pot roast or Italian beef! Mince the remaining 2 – 3 cloves and sprinkle on top of the roast. Toss a bit of the onions on top too!
The broth and sauces are next! In a 2-cup measuring cup, pour broth, balsamic, soy sauce, Sriracha, and honey. Give it a quick stir to combine and pour over the roast. Turn the roast a few times in the liquid and onions to coat. Turn slow-cooker on low heat setting, cover and set cooker to the side. Forget about it for at least 6 - 7 hours!
If you are home while the roast cooks, turn it over a few times during the process. If not, as soon as you can, turn it over and allow to cook until dinner is ready to be served. This will allow all the meat to have contact with the yummy juices and brown the meat as well.
Doesn’t the house smell amazing? Just wait until you taste it! Time to test for doneness. After meat has been cooking for 6 – 7 hours, the meat should pull easily apart with a fork. Go ahead… take a bite! Now using two forks, shred the pork roast and caramelized onions until all the meat is evenly shredded. Isn’t is crazy how almost all that sauce is absorbed by the meat? This will make a great rice bowl too!
While meat is finishing cooking, cut carrots and sweet potato into 1-inch chunks. Drizzle about 2 – 3 tablespoons olive oil a preheated large skillet. Sauté veggies until golden brown and tender crisp in texture. Also, follow the instructions for quinoa or brown rice to make about 4 – 5 cups. Plan accordingly time wise so everything is completed together. The shredded meat can always be held on warm in the cooker until everything is ready too!
By now you are probably drooling … Go ahead and build a bowl! Quinoa or rice on the bottom, shredded meat on one side and vegetables on the other. My daughter loved it! Garnish with extra Sriracha if you desire a spicier fare… Enjoy!!