Slow Cooker Pork Chow Mein

Ever try a recipe and have it get off at the wrong exit? Well that's sorta what happened with this dish. It was supposed to be asian shredded beef but became Pork Chow Mein. It turned out to be really good and brought back memories of the chow mein my mom used to make when I was a kid.

serves 6

3 pound boneless pork roast
1 large onion, sliced
3 cloves garlic, minced
2 tsp fresh grated ginger
1/3 cup low sodium soy sauce or stir fry sauce(I used some of both)
1/4 cup brown sugar
1/3 cup water
1 tbsp sesame oil
10 oz sliced mushrooms
2 cups bean sprouts about 2 large handfuls
1 1/2 cups of thinly sliced napa cabbage
1 can sliced water chestnuts, drained
4 green onions, thinly sliced
4 tbsp corn starch in half cup water
4 tbsp olive oil
cooked brown or white rice

Spray the insert of your slow cooker with cooking spray. Heat the olive oil in a dutch oven over high heat and add the roast. Sear all sides until browned. In the bottom of the insert place the onion, garlic, ginger, soy and or stir fry sauce, brown sugar, sesame oil, and water. Add the seared roast, cover and cook on high for 6 hours or low for 8 hours. Two hours before serving, add the mushrooms and water chestnuts. If you are cooking it on low, raise it to high at this point. Take the meat out and slice into cubes or shred. Return the meat to the slow cooker. One hour before serving, add the cornstarch mixed well in the half cup of water. Stir and replace the lid. Ten minutes before serving, add the bean sprouts and cabbage. Stir to incorporate. Serve over cooked rice, garnish with the green onions.