Low-Carb Slow Cooker Pork Roast with Spicy Peanut Sauce

Ingredients

• 3 lb. pork sirloin roast, fat trimmed
• 1 tsp. Penzey's Pork Chop Seasoning, for seasoning the pork before it's browned
• 2 tsp. olive oil
• 1 T minced fresh ginger
• 1 T minced fresh garlic
• 1/4 cup smooth natural peanut butter
• 1/4 cup tomato sauce
• 3 T soy sauce
• 3 T Golden Monkfruit Sweetener or sweetener of your choice
• 2 tsp. Chile Garlic Paste
• 1/4 C chicken or vegetable stock

Directions

1. Cut away any fat you can see on the pork sirloin roast, then slice the meat with the grain into several large pieces so the finished pork can be sliced the other direction. Season every side with Penzey’s Pork Chop Seasoning, or use another pork-friendly blend you like. If the spice cabinet is looking sparse, garlic powder, salt, and pepper will do the job. Warm the oil in a sturdy skillet over high heat, then sear the pork until it is nicely browned all over. Transfer the browned pork to the slow cooker.
2. As the pork is browning, add the minced ginger, minced garlic, peanut butter, and tomato sauce to a food processor or the bowl attachment of an immersion blender. Blend until the mixture is smooth and combined.
3. Add the soy sauce, Golden Monkfruit Sweetener or your preferred sweetener, Chile Garlic Sauce, and chicken or vegetable stock. Process again until the sauce is evenly mixed.
4. For a little extra depth, scrape the blended sauce into the skillet and warm it over low heat for a few minutes, stirring up the browned bits from the pan. This is optional, so feel free to move on if you would rather keep things simple.
5. Pour the sauce over the pork in the slow cooker. Cook on low for 2-3 hours, until the meat is tender and the center registers at least 145F. An instant-read meat thermometer is the easiest way to check.
6. Transfer the pork out of the slow cooker when it is finished, and let it sit for a few minutes before slicing.
7. If the sauce has separated a bit, whisk it briefly until it comes back together.
8. Cut the pork across the grain into slices about 1/2 inch thick, then serve it with the sauce spooned over the top.
9. For the pressure cooker version, trim and sear the pork as described above, but leave the meat in larger pieces rather than cutting it into slices. If you like, you can do the browning right in the pressure cooker instead of using a skillet. Then cook the pork roast using the method for Pork Sirloin Tip in the Pressure Cooker.
10. While the pork cooks, prepare the sauce mixture the same way described above. Once the meat is cooked and the pressure has come down, move the pork to a cutting board and pour off the liquid from the pressure cooker.
11. Rest the pork, covering it with foil if you want to help hold in the heat, while you simmer the sauce in a skillet for 5-10 minutes. You can use the pressure cooker for this if you prefer, though a pan on the stove makes it easier to manage the heat.
12. When the sauce is hot, slice the pork across the grain.
13. Serve the sliced pork with sauce spooned over it, or nestle the slices into the sauce and cook them a few minutes more if the meat needs to be warmed through.