Tender pieces of pork and a super savory sauce with semi-cooked broccoli all go together nicely over white rice.
- 1 cup beef broth (or 1 cup water and 1 tsp beef bouillon)
- 1/4 cup Tamari sauce (or gluten free low sodium soy sauce)
- 1/4 cup oyster sauce
- 1/4 cup brown sugar
- 1 tsp sesame oil
- 3 garlic cloves, minced
- 2 lbs pork sirloin roast, cut into bite size pieces
- 1/4 cup cornstarch
- 1/4 cup water
- 1 (16 oz) package of frozen broccoli or 1 lb of fresh broccoli florets
- In a 4-6 quart slow cooker add the beef broth, tamari, oyster sauce, brown sugar, sesame oil and garlic cloves. Whisk until smooth.
- Add in the pork and stir to coat with the sauce.
- Cover and cook on low for 3-4 hours. Remove the lid and turn to high. Make a cornstarch slurry by mixing the cornstarch and water in a small bowl. Add the slurry to the slow cooker and stir in well.
- Add in the broccoli* and stir in. Cover the slow cooker and cook on HIGH for about 30 minutes, until the broccoli is cooked through and the sauce is thickened by the cornstarch.
*I used fresh broccoli but I chose to steam it in the microwave for a couple of minutes before adding it to the slow cooker. I just prefer the taste and texture of broccoli that way. If you use frozen you may want to run hot water over it in a colander before adding it to the slow cooker. That way it won’t bring the temperature of the food in the crockpot down too much.