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21 Jul

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


  • 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


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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  1. 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 :).

    Fiona wrote on July 27th, 2012
  2. would it be ok to use reduced fat coconut cream instead of milk?

    Angie wrote on July 27th, 2012
  3. I am new to this whole thing…. and this is the first recipe I tried.
    Oh my gosh!! Delicious and so easy!!!

    Laurie wrote on July 28th, 2012
  4. 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!

    NMCynthia wrote on July 31st, 2012
  5. This was awesome. Thanks!

    Steven wrote on August 2nd, 2012
  6. 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!

    Laura wrote on August 2nd, 2012
  7. Here in the South, “coriander” is called “cilantro”…

    Shipmaster Mahoney wrote on August 5th, 2012
  8. I love this recipe! It is wonderful. I browned my roast before putting it in the slower cooker.

    DC wrote on August 6th, 2012
  9. 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.

    Dan wrote on August 7th, 2012
  10. I made this last night. It was great. We had company and they also loved it! I will try this again.

    Joe wrote on August 10th, 2012
  11. 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!

    Joe wrote on August 12th, 2012
  12. 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!

    Vicky wrote on August 14th, 2012
  13. 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!

    Dee wrote on August 21st, 2012
  14. Can you tell me please what is the green leaf garnish on top of the pork . . . parsley or cilantro?

    Roz wrote on August 28th, 2012
  15. 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

    Chef Rachel wrote on August 28th, 2012
  16. 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.

    Robert wrote on September 3rd, 2012
  17. 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?

    Diana Beardsley wrote on October 3rd, 2012
  18. 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.

    Andrea wrote on October 6th, 2012
  19. I made it and I thought it was a little bland. The liquid didn’t look anything like coconut milk.

    Lindsey wrote on November 7th, 2012
  20. 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!

    Gretchen wrote on November 19th, 2012
  21. 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.

    Alexis wrote on January 17th, 2013
  22. 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?!?!?!?!?

    Patti Miller wrote on January 28th, 2013
  23. This recipe rocks! Great for a group because you can offer it over raw cabbage or rice depending on the guest’s diet, and it’s almost ridiculously easy. Wood-smoked pork shoulder barbeque is one of my favorite things in the world but this preparation is a contender.

    CincySteve wrote on February 26th, 2013
  24. I was wondering if this recipe would work with pork fat back that was given to me. I dont know how to cook it. I have cooked other kinds of pork but not fat back. Any suggestions would be helpful. Thanks Mark.

    Diane wrote on March 12th, 2013
  25. Well, this is an old post, so I doubt I’ll get a response, but….where did all my broth go??

    There was hardly any liquid left in the slow cooker by the time I went to eat my supper. It still tasted delicious (very gingery) but I was expecting a soupier consistency judging from the pics.

    Maybe my slow cooker was too big for the amount of ingredients in it? Any other ideas/suggestions?

    Katie wrote on September 19th, 2013

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