Ingredients

The following ingredients have 12 Servings
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1/4 cup + 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup + 2 teaspoons agave nectar or honey
  • 1/4 cup canola oil
  • 2 tablespoons minced fresh ginger
  • 4 garlic cloves (minced)
  • 2 1 pounds each pork tenderloins, fat trimmed
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • toasted sesame seeds (for garnish)
  • sliced green onions (for garnish)

Instruction

  • In the bowl of a slow cooker, whisk together the rice vinegar, water, soy sauce, honey, canola oil, ginger and garlic.
  • Add the pork tenderloins and turn to coat with the sauce.
  • Cook on LOW for 6 to 8 hours, or until the pork is very tender and falls apart when pulled with a fork.
  • Transfer the pork to a cutting board. Shred, using two forks or your fingers (if cool enough).
  • Pour the sauce into a small saucepan. In a small bowl, whisk together the cornstarch and water, then add to the sauce.
  • Bring the sauce to a boil over medium heat, whisking frequently. Cook until the sauce is slightly thickened, 7 to 8 minutes.
  • Return the pork to the slow cooker to keep warm and toss with sauce.
  • Serve over rice or on whole wheat hamburger buns. Garnish with sesame seeds and green onions, if desired.