Serves 4

Five-spice powder is a spice blend that's commonly used in Chinese cooking. It's usually made of equal parts ground cinnamon, cloves, fennel seeds, star anise and Szechuan peppercorns.
  • 1/2 cup apple cider
  • 1/2 cup coconut aminos
  • 1/4 tsp. red pepper flakes
  • 1 1/2 pounds Whole30-compliant pork tenderloin, trimmed
  • 2 tsp. Whole30-compliant five-spice powder
  • 1/2 tsp. salt
  • 2 Tbsp. clarified butter or ghee
  • 1 package (12 ounces) frozen carrot noodles or 4 large carrots, peeled and spiralized (4 cups)
  • 2 Tbsp. sliced green onion
  • 2 Tbsp. chopped fresh cilantro
  • 1 Tbsp. sesame seeds, toasted

    In a 4-quart slow cooker, stir together the apple cider, coconut aminos and red pepper flakes. Sprinkle the pork with the five-spice powder and salt. Add the pork to slow cooker and turn to coat.

    Cover and cook on low for 4 1/2 to 5 hours or on high for 2 1/4 to 2 1/2 hours. Transfer the pork to a cutting board and cut into bite-size strips. Strain the cooking liquid.

    In a large skillet, heat the butter over medium heat. Add the carrot noodles and cook, stirring occasionally, until tender, 5 to 10 minutes.

    Serves the pork on the carrot noodles and drizzle with some of the strained cooking liquid. Top with the green onion, cilantro and sesame seeds. If desired, serve with additional coconut aminos.

    INSTANT POT VARIATION: Follow the directions for the first step, using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 15 minutes. Use natural release for 5 minutes, then quick release. Follow the directions in the second step. Use the Instant Pot and follow the directions in the third step to cook the carrot noodles. Select Sauté and adjust to Normal/Medium. Cook, stirring occasionally, just until tender, 8 to 10 minutes. Continue with the remaining directions.

    Excerpted from The Whole30 Slow Cooker© 2018 by Melissa Hartwig. Photography © 2018 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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