Tangy Tamarind & Mojo Pork Soup

• 12 oz pork shoulder (butt), trimmed and cubed
• 1/3 cup mojo marinade
• 1 packet tamarind soup mix
• 4 cups water
• 1 cup snow peas, trimmed
• 1 cup green beans, trimmed
• 8 sprigs fresh dill
• 1/3 cup wasabi edamame
• 2 portobello mushroom caps, sliced
• 1 cup bean sprouts

1. Trim the pork shoulder and cut into bite-sized cubes.
2. Place pork in a bowl with the mojo marinade. Stir well and let marinate for 30 minutes.
3. Add the marinated pork and water to a crockpot. Stir in the tamarind soup mix.
4. Cook on low for 6 hours.
5. Trim the snow peas, green beans, and dill.
6. With 1 hour remaining, add the snow peas, green beans, and dill to the crockpot. Cover and continue cooking.
7. Once finished, stir and adjust seasoning if needed.
8. Serve and top with wasabi edamame, sliced portobello mushrooms, and bean sprouts.

Enjoy!