You can make this recipe with any leftover pork or chicken. The below describe how to start from scratch.
Please note: You can add noodles or quinoa when there is about an hour left of crock pot cooking.
Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 - 8 minutes.
In the crock pot, combine the broth, soy sauce (or Tamari), balsamic, siracha, agave, chili oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms and bok choy to the crock pot, cover and cook on low for 30 minutes.
Meanwhile, shred the pork using two forks.
When the mushrooms are tender. Add the shredded pork to the crock pot and mix well. If adding baby spinach,add at the end and cover a few minutes until it wilts.