DIRECTIONS: For the pork: Heat a large skillet over medium-high heat. Lightly spray the pan with oil and brown the pork on all sides, for about 7 - 8 minutes. Add the broth, soy sauce, vinegar, honey and garlic to the crock pot. Stir to combine. 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 it aside to rest for at least 10 minutes. Add the mushrooms to the crock pot, cover and cook on low for the remaining 30 minutes. Meanwhile, make the polenta. For the polenta: Bring water and salt to a boil in a medium pot. Add polenta and reduce heat to low. Cook for about 5 minutes, stirring occasionally, until liquid is absorbed and polenta is creamy. Remove from heat, cover and let stand for 1–2 minutes. While the polenta is cooking, shred the pork using two forks. When the time is up, add the shredded pork to the crock pot and mix well. To serve: Spoon ½ cup polenta onto a plate, top with pork and mushrooms and garnish with parsley. 

NOTES: Use a pork shoulder roast, pork butt or boneless pork shoulder if you want a more tender cut of pork. Pork tenderloin would work as a leaner option. Serve it with mashed potatoes in place of polenta. Swap the vegetables with carrots in place of mushrooms. If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning. 

NUTRITION INFO: Serving size: 3 ounces pork + mushrooms + 1/2 cup polenta, Calories: 361kcal, Carbohydrates: 37g, Protein: 33g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 72mg, Sodium: 754mg, Fiber: 1.5g, Sugar: 7g - WW Points: 8

(Recipe and photo courtesy of Skinnytaste)