• 2 pork tenderloins, 1 lb each
  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 2 tbsp hoisin sauce
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • ¼ cup tomato sauce
  • ¼ cup water
Toppings and Noodles
  • 12 oz Chinese noodles
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 red pepper, julienne
  • 1 carrot, julienne
  • 1 cup shiitake mushrooms, sliced
  • 3 green onions, chopped
  • 1 lime, cut into wedges
  • ¼ cup chopped peanuts
  • chopped cilantro
  • 1 serrano pepper, chopped (optional)


  1. Spray crockpot with cooking spray. Place the 2 pork tenderloins in crockpot. In small bowl, stir together the ingredients for the Crockpot Chinese Pork. Pour over pork.
  2. Cover; cook on Low heat setting 4 hours 30 minutes. Remove pork from crockpot to large bowl; let stand 10 minutes. Shred pork, using 2 forks or cut into small pieces.
  3. Reserve 2 tbsp of the sauce from the crockpot and place pork in the crockpot and toss with remaining sauce. Cook on low while preparing the veggies and noodles.
  4. Meanwhile, cook noodles as directed on package. Turn crockpot off.
  5. In a large skillet heat 2 tbsp sesame oil with the soy sauce and the 2 tbsp of reserved crockpot sauce. Add carrots, shiitake mushrooms and peppers, and toss to coat. Cook for a minute or 2 just until carrots soften a bit. Pour stir fry veggies and noodles in crockpot over pork. Toss everything together. Sprinkle individual servings with peanuts, chopped cilantro and serrano peppers. Serve with lime wedges.

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