Spicy Chinese Pork for the Crock Pot

Recipe by Midwest Maven
READY IN: 3hrs 15mins




  • Heat 2 tablespoons oil in a large skillet over med/high heat.
  • Saute the tenderloin chunks quickly for about 5 minutes(watching them closely to not burn the outsides of the meat) to get some color on them. This will get rid of a little fat and liquid from the meat as well.
  • With a slotted spoon, scoop out the meat and place in your slow cooker, discard any fat or liquid from the meat cooking.
  • Add the mushrooms, leeks, carrots, water chestnuts, and garlic to your slow cooker also.
  • In a medium sized bowl, whisk together the orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, and crushed red pepper.
  • Pour sauce mixture over the ingredients in the slow cooker, and stir to coat everything well.
  • Cover with lid, put your slow cooker on High and cook for 2 1/2 hours.
  • After 2 1/2 hours, mix the cornstarch and water in a small cup until smooth, and add it to the mixture in your slow cooker.
  • Stir for a couple minutes, until you see the sauce thicken slightly, then close lid again and let cook on High for another 30 minutes.