Pulled pork is a crock pot classic. Here in Texas, we typically make it with barbecue sauce and maybe a can of cola.
Here is an Asian-inspired version that simply cooks all day in the slow cooker. When you come home, all you have to do is prepare some rice to serve it over. Or even better, cauliflower rice (see the recipe).
- 2-3 pound pork shoulder (pork butt), bone-in
- 2-3 tablespoons coconut oil
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup red plum jelly
- 2 tablespoons brown sugar
- 1-inch piece of ginger, peeled and grated
- 2 teaspoons Chinese 5-spice (in the spice aisle if you haven’t used it before)
- 1/2 red bell pepper, sliced
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- Cilantro, lime wedges, and chopped cashews for garnish
- In a large skillet heat the coconut oil over medium-high heat. Season the pork roast with salt and pepper, then place it in the pan and briefly sear on all sides. This takes maybe 5-7 minutes. Turn it with tongs until it’s brown on all sides, then place it in the slow cooker.
- Reduce the heat under the skillet and add the orange juice. Stir and scrape up any brown bits of roast from the bottom of the pan.
- Add all other ingredients to the skillet. Heat for 2-3 minutes, until the liquid reduces a little and becomes syrupy.
- Now pour the liquid over the roast in the slow cooker. Cook on low heat for 8 hours.
- Gently transfer the roast to a large plate and shred with 2 forks until it’s all in bite-sized pieces. Pour the liquid from the slow cooker over the top. Sprinkle the cilantro and nuts on top, then squeeze lime juice over everything.
- Serve over cauliflower rice (you can find frozen packs at Trader Joe’s ready to heat) for a healthy, delicious dinner.