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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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July 21, 2012

Slow-Cooked Coconut Ginger Pork

By Worker Bee
119 Comments

Using a slow cooker is one of the easiest ways to get a hearty, healthy meal on the table with very little effort. If it’s a hot summer day and you want to cook a big meal without turning on the oven, a slow cooker is the answer. If the weather is frigid and you’re craving comfort food, pull out the slow cooker. If you’re busy as all get-out and cooking is the last thing you want to do, the solution is – you guessed it – a slow cooker.

Slow-Cooked Coconut Ginger Pork is a recipe that both slow cooker aficionados and newbies will love. A large cut of pork is slow cooked until tender and infused with the spicy, aromatic flavor of ginger, garlic and coconut milk. Salty, savory pork fat drips off the roast as it cooks, swirling with the ginger-scented coconut milk to create an incredibly flavorful broth. When coconut milk cooks for hours it loses its milky quality and looks more like coconut oil. Still, it adds a creamy richness to the broth and seeps into the meat, giving it a slightly sweet flavor.

Unless you’re feeding a large group, meals from a slow cooker typically provide leftovers for days. On the first night, serve the succulent pork and rich broth in bowls filled with raw shredded cabbage or steamed cauliflower rice. The next day, shred the meat over a salad. After that, add the meat to a stir-fry or omelet or eat it cold straight out of the refrigerator. Anyway you serve it, you’re going to love it.

Servings: 6-8

Ingredients:

  • 3 to 4 pound boneless pork butt/shoulder roast
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2-inch piece of ginger, peeled and thinly sliced
  • 4 cloves of garlic, finely chopped
  • 1 onion, peeled and cut into 8 chunks
  • 1/2 can of coconut milk
  • Lime wedges for garnish

Instructions:

Mix together the coriander, cumin, salt and pepper. Use your fingers to rub the seasonings all over the roast.

Place the meat in a slow cooker and surround with onions, garlic, ginger and the half can of coconut milk.

The roast will give off moisture and fat while cooking, doubling or tripling the amount of broth by the time the roast is ready.

Cover the slow cooker and cook on high for 5 to 6 hours or on low for 8 to 10 hours. Although both cooking temperatures give delicious results, meat cooked on low will be the most tender.


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119 Comments on "Slow-Cooked Coconut Ginger Pork"

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Christa Crawford
4 years 2 months ago

Thank you! This looks delicious. I’m trying this today!

Metric
Metric
4 years 2 months ago

This looks and sounds amazing. I think I may have to make this for tomorrow….

Primal Donna
Primal Donna
4 years 2 months ago

Can I make this with any other meat? We don’t eat pork. Are there any cuts of lamb or beef that would work here?

Debra
4 years 2 months ago

Yes! This would work with beef shanks, lamb shanks or a whole chicken. Also beef brisket. Really any cut that works for braising.

cTo
4 years 2 months ago

This would be STUNNING with chicken. I think beef/lamb might have too intense of their natural flavors to really work with the light coconut broth and spices described here.

But then I was skeptical of that lemon beef brisket recipe and its AMAZING, so its certainly worth playing around with!

peggy
peggy
4 years 2 months ago

I just did some lamb shanks & reduced the liquid a bunch & cooked sweet potatoes in that. Mashed the sweet potatoes in the liquid, added a can of crushed tomatoes & a half can of coconut milk. I seasoned with curry-type seasonings & added green peas & mushrooms (all I had at the moment)

Primal Donna
Primal Donna
4 years 2 months ago

Thanks! I bought some beef shanks, and am about to try this in my Dutch oven (which I use successfully in place of a slow cooker).

Alana
Alana
3 years 3 months ago

We don’t eat pork either. Thanks!

Gift Clumsywarrior
4 years 2 months ago

This looks delicious!!! It also reminds me of Tom Kah Kai, (Thai chicken coconut soup with galangal). I can definitely see this works well with chicken! Would be interesting to try with pork, beef or lamb.

matt
matt
4 years 2 months ago

how many ounces is a half can? I’ve only purchased the 1/2 gallon cartons before.

John Little
4 years 2 months ago

With the cans I buy it would be 200ml. My converter puts that at 6.76 US fluid ounces.

Linda
Linda
4 years 2 months ago

The coconut milk in the carton is a beverage (watered down), the coconut milk in the can is what you use in a recipe.

matt
matt
4 years 2 months ago

thank you, I’m new to this and haven’t use the milk yet.

Ami
Ami
4 years 2 months ago

This looks amazing. Is there a way to imitate a slow cooker by using the oven?

Nancy M
Nancy M
4 years 2 months ago
Yes, you can cook in a 225 degree oven. You can even brown the roast on the stovetop in coconut oil in a cast iron or enameled cast iron dutch oven first, then take it off the heat, add the ingredients as listed, cover with a double layer of heavy duty foil then the lid to the pan. Cook for 2-3 hours, check for doneness. You can cook it as low as 185 (any food safety experts out there? to give us a lower limit) if your oven goes that low, but that will take several hours. This is called… Read more »
BillP
BillP
4 years 2 months ago

160 F. at the center of the meat mass is the usual *minimum* cooking recommendation.

Steve
Steve
4 years 2 months ago

Nancy is writing about cooking temp, not final internal temp. Eating a roast cooked to 180 would be terrible!

Amy G
Amy G
4 years 2 months ago
Pork butt cooked to 190-200* internal temperature will cause all the connective tissues to dissolve, and it will become incredibly tender and succulent. Otherwise, you need to cook to only about 145-150 internal temp (per the latest food safety recs). It’s not terribly tender that way, unless you’re talking about tenderloins or center cut loins. My husband and I regularly smoke pork butts for pulled pork, and our best Butts are cooked to around 195, when all the tissues dissolve & everything becomes mind-blowingly tender. Just as an FYI. I am making this today, and I can’t wait!
Kelly
Kelly
4 years 2 months ago

41 – 140 degrees is considered the “danger zone” according to the Washington State health department

Gift Clumsywarrior
4 years 2 months ago

awesome trick! thanks!

Erok
4 years 1 month ago

My favorite way to cook chicken! I’ve since adapted this technique to almost every large hunk of meat I can find. you don’t even have to add any liquid, and the flavors concentrate. I love the ‘jelly’ you get from a whole bird.

Colin
Colin
4 years 2 months ago

Does anyone know how big of a dutch oven I’d need to cook 3/4 lbs of pork as described? 7 quart big enough?

thanks!

Diane
Diane
4 years 2 months ago

5 Qt. will probably do it — look at the pics — you want some room around the roast for the moisture to circulate, so I don’t think that size is that critical — the slow cooking temperature and long time is much more important.

mars
mars
4 years 2 months ago

wow great recipe for sunday supper, especially with leftovers for the week! thanks!

Sara
Sara
4 years 2 months ago

Perfect timing! We cook every weeknight meal in the crock pot and I realized we have an abundance of pork in the freezer. Thanks!

Madi
Madi
4 years 2 months ago

This looks delish! Will try for sure!

ShaSha
ShaSha
4 years 2 months ago

Does anyone know if this will work in a small crockpot, as opposed to slow cooker? Say, a 2 pound roast, for one person. My crockpot cooks, I think, more slowly than a slow cooker. Any thoughts would help.

Linda
Linda
4 years 2 months ago

I am pretty sure a crockpot and a slow cooker are the same thing.

ShaSha
ShaSha
4 years 2 months ago

I have read that they are different. My crockpot is very small and round. Most slow cookers are larger and oblong. I think there may be temp differences,as well and that was my main concern, but I will give it a try and see how it works. Thanks for any more info that anyone finds.

Debra
4 years 2 months ago

They are the same thing. “Crockpot” is actually a brand name, and “slow cooker” is the generic word for it, kind of like “Jello” and “gelatin dessert”!

Shipmaster
Shipmaster
4 years 2 months ago

Semantics. They’re the same. It has nothing to do with the shape.

Jennifer
4 years 2 months ago

Wow, this recipe sounds perfect and so simple (no long prep work!). I happen to have a pork roast in my freezer from the half pig I purchased earlier this summer. Can’t wait to try this on Monday while I am at work all day!

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[…] Mark’s Daily Apple Related Posts:Primal Chicken Tikka MasalaBanh Mi SaladCreamy Turmeric TeaGrilled Eggs with Mexican Chorizo Health Coconut, ginger, pork, SlowCooked […]

TexSun
TexSun
4 years 2 months ago

Thanks for showing pictures to go with the step by step!

Goyo
Goyo
4 years 2 months ago

Pressure cooker! Condenses 6 hours into ninety minutes.

beast
beast
4 years 2 months ago

Will this work with a pressure cooker?

warrdogg
warrdogg
4 years 2 months ago

Looks great. Thanks for posting. I have a pork shoulder in the freezer right now. What other vegetables would taste good in there besides onion?

Stephanie
Stephanie
4 years 2 months ago

Fennel perhaps?

Misabi
Misabi
4 years 2 months ago

Not exactly a vegetable, but I’d give lemon grass a go personally. I think the blend of that with the ginger and coconut would go nicely, better than with onion.

Sharee
Sharee
4 years 2 months ago

How would you go about incorporating the lemongrass… I have some growing in a pot this year but have no idea what to do with it. Leave it whole? Chop it up? Put it in at the start or wait until toward the end? Any thoughts on this would be appreciated!

Jess
Jess
4 years 1 month ago

From the garden to kitchen ready: http://dianachowsdown.blogspot.com.au/2008/08/how-to-prepare-lemongrass.html

Once prepped I would think put it in 1-2 large bits at start and pull out before eating – you want the flavour to infuse the broth.

Kay
Kay
4 years 2 months ago

This sounds delicious, thank you! My only concern is that my crockpot manual says that the fluid level must be 3/4 of the volume of the container for safe use. Does anyone else have this instruction, and have you safely ignored it?

Stephanie
Stephanie
4 years 2 months ago

I’m pretty sure that instruction is for the highest efficiency. I usually have my cooker at least half full, but not 3/4. That sounds like overflow to me since slow cooking produces liquid. Just be sure it’s on low instead of warm, I wasted an entire roast that way once :/

Jenn
Jenn
4 years 1 month ago
My instructions said that but awhile back I followed a recipe that just called for putting a pork shoulder roast in there with a dry rub (on low)–no liquid at all. I read the recipe many times over to make sure, and it did turn out fine because the meat released so much moisture. It never stuck or smelled burning or anything. I think that recipe was from Nom Nom Paleo, but I’m not sure. But anyway I use mine all the time with less than 3/4 full of liquid to start out. I think otherwise it would limit you… Read more »
Stephanie
Stephanie
4 years 2 months ago

I cannot WAIT to try this! Pork butt is one of my favorite cuts of pig, right behind bacon! Yummmmm

Leila
Leila
4 years 2 months ago

Amen to that. Pork butt is the way to go!

slacker
slacker
4 years 2 months ago
Just got a pork roast. Perfect timing. Looks and sounds completely delicious. I don’t undertand the thing about keeping them full of liquid. I’ve used the slow cooker less than full many times, with no problem. I’ve always thought the rule was there to make sure you got things really cooked through or didn’t let them boil dry, rather than any danger related to the cooker. If you can’t tell by looking when meat is cooked through, use a meat thermometer. I’ve roasted potatoes in the slow cooker with nothing but olive oil, salt, pepper and herbs and had no… Read more »
Marjorie
4 years 2 months ago

Mmm! I love a good slow cooker recipe! Thanks!

Melissa
Melissa
4 years 2 months ago

I made it with wild boar. Fantastic!

Kate
Kate
4 years 2 months ago

This worked out nicely for so little effort but next time I’ll be adding some chiles to punch it up a bit. I think fresh jalapeños or serranos might work best

Summer
Summer
4 years 2 months ago

Definitely needs some punch but a decent basic recipe. Note that it in no way comes out looking like the milky broth pictured — between the coconut milk separating and the amount of oil the pork gives off it’s actually a very oily braise and the meat is almost completely in shreds. This is not a bad thing, I think if you finished it in the oven you would have carnitas style pork, might be good in a lettuce wrap or taco bowl.

RogerDeRok
RogerDeRok
4 years 2 months ago

I made this overnight last night and ate it today. I hate to say it but it was a little bland for my tastes. I think a lot of the coconut flavor cooked off so I may try a whole can next time and go heavier on the spices. My however, loved it!

cTo
4 years 2 months ago

AHHHHHHH whyd you cover all that awesome meat with cilantro???

😉 But no really, this looks amazing, cant wait to try it (sans-cilantro of course)

samui_sakana
4 years 2 months ago

I think I’ll make this with some cilantro lime cauliflower rice. Just saute some cauliflower rice in a pan with butter. Just before its done squeeze in some lime juice and some chopped cilantro.

Jennifer
4 years 2 months ago

Oh wow. I made this today in my crockpot and had it for dinner. I have to say it was absolutely AMAZING. I LOVED the spice combination. I was skeptical of how all that ginger would turn out in there but it was perfect! The broth at the end of the day was so rich and flavorful. I am 100% satisfied with this recipe (even my picky 8-year old liked it!) and it is going in my top 10 list. Thanks for sharing this Mark!

Elsie Harrington
Elsie Harrington
4 years 2 months ago
I tried this for lunch today, with half the meat and some modifications. For two,I purchased two thick chop size slabs of loin pork roast that was already wrapped in lard. (grass fed local meat.) I added only 1/4 cup thin sliced mild red pepper with the large minced onions,garlic,and thin sliced ginger but proceeded differently. After browning the meat, I sautéed the other ingredients, then pressure cooked instead of slow cooked, as I have no oven, for 18 mins,in 400 ml coconut milk,removing the meat and thickening the juices with about 1-2 Tbs coconut flour after cooking. Fast and… Read more »
Find a Juicer
4 years 2 months ago

Wow! this made me hungry! I love pork meat and some other foods with coconut. Perfect combination! Thanks for the recipe.

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[…] Dos And Don’ts Of Meet Day   Dedication   Slow-Cooked Coconut Ginger Pork […]

JesseJe
JesseJe
4 years 2 months ago

Pork is in the oven! Can’t wait to try!

Leila
Leila
4 years 2 months ago

To brown or not to brown. Does anyone brown their roasts prior to slow cooking? That’s always the way that I do it. It takes a minute, and I think the conventional wisdom is that the meat comes out with more delicious flavour. Is there a reason not to brown?

NMCynthia
NMCynthia
4 years 2 months ago

Yeah … you have another pan to wash!!

Piscator
Piscator
4 years 1 month ago

I do if I have the time – and I just made this recipe on Thursday, but browned it first. Like a previous poster, the liquid came out without showing any coconut milk coloring AND I added a healthy amount of coconut paste. Still, it was very tasty. I had no coriander seed, so used fennel instead. Every time I use my crockpot, I tell myself I’ll use it more often, but this is probably the first time I’ve had it out in a year.

Barbara
2 years 11 months ago

I usually brown first… it is supposed to at least ‘look’ more appetising as slow cooked meat can look at little bit grey (or gray for non Aussies).
I didn’t this time though for this recipe, I will be interested to see what it turns out like.

phk
phk
4 years 2 months ago

this looks good & easy!

but i’ll add some lemon grass & oyter mushrooms.

cheers

Lea
Lea
4 years 2 months ago

I made this yesterday (with leftovers I now have for work today) and it was wonderful. I loved the mild, fragrant flavor of this. My 3 1/2 year old son kept saying “mmmmmmm” after he took every bite. I look forward to trying the recipe with other meats as well.

JesseJe
JesseJe
4 years 2 months ago

I just made this and I never ever want to eat anything else ever again.

4.8 pound pork shoulder (too big for slow cooker)
cook on 250 for 2 hours in oven
275 for 2 hours

Incredible.

JesseJe
JesseJe
4 years 2 months ago

oh and the onions literally dissolve in your mouth.

Alvin
4 years 2 months ago

Made this tonight and it was awesome! Thank you!

Kelly Burton
Kelly Burton
4 years 2 months ago

Thank you for this recipe, and for such an awesome website. I made this dish tonight, and it was easy and delicious. Leftovers tomorrow.

franchise
franchise
4 years 2 months ago

Made this last night. Used a whole can of coconut milk instead of half, and I agree that for us it was a little bland, but to overcome that I just added a little salt and extra coriander when serving. Fantastic, and bonus (or negative, depending on how you look at it) the house smells AMAZING while its cooking.

Carol B
Carol B
4 years 2 months ago

omg, this dish is good! made it overnight night before last, what a freakin’ awesome breakfast I had yesterday and fantastic leftovers today. Thanks so much for sharing this recipe, it’s a keeper 🙂

Fiona
Fiona
4 years 2 months ago

I’m trying this tomorrow night! Or my daughter is, as she wants to cook. My husband thinks we should try and make crackle on the pork in the oven first and then put it in the slow cooker. Anyway… doesn’t matter, we’ll figure something out :).

Angie
Angie
4 years 2 months ago

would it be ok to use reduced fat coconut cream instead of milk?

Laurie
Laurie
4 years 2 months ago

I am new to this whole thing…. and this is the first recipe I tried.
Oh my gosh!! Delicious and so easy!!!

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[…] how big is your root? recipe: slow-cooked coconut ginger pork BROWSE / IN TIMELINE « 07.28.12      […]

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[…] up some more of the stew for the coming week, and I’m also making this baby right now – Slow Cooked Coconut Ginger Pork.  Oh god I can’t wait much longer, it’s already been cooking for hours and smells […]

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[…] I mentioned on Sunday that I was cooking up this Slow Cooked Coconut Ginger Pork.  Well I did, it was amazing… for about 3 mouthfuls!  It was SO rich I could barely eat any […]

NMCynthia
NMCynthia
4 years 1 month ago

I just made this roast today, and I must say that it is fabulous!! Totally fell apart, and is delicious. As another poster noted, the flavor is a little mild(bland)to my taste, so I just threw in a little green chile to zip it up a bit, but not enough to overcome the flavor of the pork. The green chile goes well with the coconut milk, believe it or not!

Steven
Steven
4 years 1 month ago

This was awesome. Thanks!

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[…] of noses, you should have smelt my dinner today. I made that coconut ginger pork roast that was posted on the MDA blog the other day. OMFG. Even my dog was upset by it […]

Laura
Laura
4 years 1 month ago

I doubled the spices and it was still very mild – still delicious though. I also threw in a pound of diced sweet potatoes, 3/4 pound of haricots verts, and a cup of leftover duck stock for the last 2 hours. It was a huge hit with the whole family!

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