Teriyaki Pork with Asian Slaw

Trim fat from meat. Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium-high heat. Cook meat in hot skillet until brown on all sides. Transfer meat to a 3 1/2- or 4-quart slow cooker. In a small bowl whisk together soy sauce, vinegar, brown sugar, oil, ginger, garlic, and pepper. Pour over meat.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Transfer meat to a cutting board, reserving cooking liquid. Cut meat into 1/2-inch slices.

To serve, drizzle meat with cooking liquid. If desired, sprinkle with green onions and sesame seeds. Serve with Asian Slaw.