Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
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

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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Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. I guess you had a lot of evaporation because you actually simmered it without a lid for 3-5 hours as recommended?
    The recipe does say “If needed, add a little water during this process to keep the bones covered with liquid.”

    But maybe you were too busy to add any water?
    Me too. Way too busy to add water. Which is why I usually keep my crockpot lid on until the final 1 to 2 hours, then cook it with no lid during those final 60-120 mins.

    Anyhow, glad it still tasted okay!
    Perhaps you could try this recipe my way next time. Good luck.

    Mrs C. Kjos wrote on September 19th, 2013
  2. Katie, sorry, I had the mistaken notion you were posting about the Primal Soup recipe because I’m cooking that today & I saw your comment on the right side of that page! LOL, OOPS.

    Mrs C. Kjos wrote on September 19th, 2013
  3. Despite having discovering this blog MONTHS ago and being inspired, I am only just now starting to try and be serious about trying the primal approach.
    I am cooking this recipe tonight….. have only just put it all in the slow cooker and it already smells amazing!
    One thing I made sure to do was buy ‘;sow stall free’ pork, I am not one to push a barrow but I do prefer the thought of pigs wandering free in paddocks as opposed to suffering in small stalls in sheds (Aussie words here…).

    Barbara wrote on October 12th, 2013
  4. Happy Snow Patrick’s day! I just threw this combo into the crockpot/slow cooker and will let you know how it turns out.

    Sharon wrote on March 17th, 2014
  5. Just found this recipe and it’s in the crockpot right now.

    Instead of rubbing the spices on the meat, I combine them in a bag, toss in the meat, and shake it to coat. If anyone remembers Shake n Bake (ick :-P) it’s the same idea.

    Thanks for this recipe, Mark, and thanks to you all for your suggestions.

    Lynn wrote on August 10th, 2014
  6. Wow, incredible flavors! I added a red bell pepper and some white mushrooms. My skeptical hubby said he was surprised by how good it tasted, this recipe is a definite keeper.

    Hanna wrote on March 14th, 2016

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