Slow-Cooked Coconut Ginger Pork
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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Posted By: Worker Bee
this looks good & easy!
but i’ll add some lemon grass & oyter mushrooms.
cheers
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.
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.
oh and the onions literally dissolve in your mouth.
Made this tonight and it was awesome! Thank you!
Thank you for this recipe, and for such an awesome website. I made this dish tonight, and it was easy and delicious. Leftovers tomorrow.
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.
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
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
.
would it be ok to use reduced fat coconut cream instead of milk?
I am new to this whole thing…. and this is the first recipe I tried.
Oh my gosh!! Delicious and so easy!!!
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!
This was awesome. Thanks!
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!
Here in the South, “coriander” is called “cilantro”…
I love this recipe! It is wonderful. I browned my roast before putting it in the slower cooker.
Made this as well…with some changes of course….added in garlic and chillies for some flavor and punch and then zested and juiced a lime into it as well. came out fantastic…i shredded it and then put it back in the liquid to absorb some of the flavor as well..then i served it over shredded lettuce, tomatoes, green onions, avaocados, cashews and fresh cilantro…was fantastic.
I made this last night. It was great. We had company and they also loved it! I will try this again.
We just had the leftovers of this dish. I made it last week. Even my brother-in-law liked it. It is one of the best pork dishes I have ever cooked and so easy too. Served it with spaghetti squash and added cilantro and jalapenos as garnish. Awesome!
Made this last night for the in-laws, very pleased with the result. I was surprised to discover it tasted bery meaty and not very much like coconut. Next time I will add half a can of coconut milk at the end of cooking for a creamier and more coconuty taste along with perhaps some chillie and more lime juice.
That said – the pork was meltingly tender and it was such an easy dish!
I’m a law student, and I don’t have a ton of time to cook meals. I generally stick to things that I can make in 15 minutes or less–meaning my countertop grill gets a lot of use! But after I received a slow cooker as a Christmas present this year, I’ve been seeking out recipes like this so I can get that home-cooked, I-just-spent-all-day-in-the-kitchen flavor without the time commitment.
I’m waiting for mine to come out of the slow cooker right now…and my apartment smells AMAZING!
Can you tell me please what is the green leaf garnish on top of the pork . . . parsley or cilantro?
Fabulous recipe! Someone brought it to our local paleo primal potluck here in Phx last weekend. The pork was melt-in-your mouth tender. Really delicious with or over a mound of blanched veggies. I will make it at home but in the oven. Many crock pots leach heavy metals. Be aware!
Here is the info about heavy metals in crock pots. Apparently it is in the ceramic and/or coating on the them.
See these links
http://insightfulnana.com/home-garden/housekeeping-home-garden/lead-poisoning-and-crock-pots/html
http://betterlivingnutrition.com/tag/heavy-metals/
http://www.ehow.com/info_8590542_stone-vs-metal-crock-pot.html
If you have the time, the best way I have found to cook pork butt is as follows:
1. Place the top oven rack just below center and heat to 400 degrees.
2. Rub the meat down with the spices,
3. Place in slow-cooker fat side up and surround with the other ingredients.
4. Cover with heavy lid, place in the oven and turn the temperature down to 180 degrees.
5. Let it cook for 7-8 hours and enjoy.
The low and slow method will make it unbelievably tender.
Looking at the pictures of the meat it looks like you have unrolled the roast before you put it in the slow cooker. Is that correct?
I just made this recipe last week and it was terrific! I added some lime zest into the crockpot. I also tried it in the oven instead of the crockpot and that worked really well too. Thank you for all your recipes and clear steps and pictures. I always find them easy to follow. Everyone I made this for loved it.
I made it and I thought it was a little bland. The liquid didn’t look anything like coconut milk.
This was WONDERFUL…I recommend adding a little more salt than the recipe called for, but this was perfect for a chilly fall evening. I will definitely be making this again!
I made this yesterday with a pack of boneless skinless chicken thighs. It was delightful over some raw shredded cabbage. The only modification I made was to add a big pinch of red pepper flakes. I can’t wait to make this again with pork and later, duck breast.
I have canned milk, a carton of milk and even a real coconut. I read somewhere NOT to use the carton, because that’s for drinking. The canned milk has the consistency of heavy cream, super think. Did I use the wrong one?!?!?!?!?