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Teriyaki Pork with Asian Slaw

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4.0 by 10 people
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  • Makes: 8 servings
  • Prep: 25 mins
  • Slow Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)

Teriyaki Pork with Asian Slaw

Directions

  1. Trim fat from meat. Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until brown on all sides. Transfer meat to a 3 1/2- or 4-quart slow cooker. In a small bowl whisk together soy sauce, vinegar, brown sugar, oil, ginger, garlic, and pepper. Pour over meat.
  2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  3. Transfer meat to a cutting board, reserving cooking liquid. Cut meat into 1/2-inch slices.
  4. To serve, drizzle meat with cooking liquid. If desired, sprinkle with green onions and sesame seeds. Serve with Asian Slaw.

Asian Slaw

Directions

  1. In a medium bowl combine cabbage, sweet pepper, carrot, pea pods, and green onions. For dressing, in a screw-top jar combine vinegar, canola oil, sesame oil, soy sauce, salt, and black pepper. Cover and shake well. Drizzle dressing over cabbage mixture; toss to coat.

Nutrition Facts (Teriyaki Pork with Asian Slaw)

  • Per serving:
  • 239 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 55 mg chol.,
  • 731 mg sodium,
  • 14 g carb.,
  • 2 g fiber,
  • 11 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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