Ginger Pulled Pork and Veggies

Ginger pork lightroom version2

Well, I’m back from an amazing trip in Jamaica! Jesse and I had a wonderful time, met some great people and enjoyed lots of R & R. I will be sharing a little bit more about the experience soon.

Meanwhile, this pork…oh my gosh, this pork! I can’t even put into words how delicious this turned out. The picture doesn’t do it justice one bit (thank you Portland rain and gray skies for the darkened quality), but the flavor is truly impeccable. I strongly encourage you all to try this recipe. It will not disappoint.

I recommend eating the meat on top of steamed greens and topping with avocado slices. If you have cilantro on hand, throw that on top too!

Cheers and enjoy!

Ingredients:

  • ~2.5 lb boneless pork loin roast
  • Sea salt and pepper to taste
  • 1/2 Tbsp coconut oil
  • 1 yellow onion, chopped
  • 1 inch piece fresh ginger, peeled and finely chopped
  • 3 cloves garlic, minced
  • 1 red chili pepper, chopped (keep or remove seeds as you like)
  • 1/2 cup chicken bone broth, preferably homemade or water
  • 1 heaping Tbsp tomato paste
  • 2 Tbsp coconut aminos
  • 1 Tbsp apple cider vinegar
  • Heaping 1/4 tsp dried mustard
  • 3 large carrots, sliced into large pieces
  • 1/2 large head red cabbage, chopped

Directions:

  1. Generously sprinkle pork roast with sea salt and pepper. Place in a hot skillet over medium to medium-high heat and brown for 4 minutes each side (add a little coconut oil, if needed as well). Once done, place the roast in the bottom of the slow cooker.
  2. In the same skillet over medium heat, add the coconut oil. Once melted, add the onion, garlic, ginger and chili pepper. Cook for about 2 minutes and then add the broth or water, and tomato paste. Scrape up the brown bits from the roast and continue to cook for another 1-2 minutes.
  3. Add the onion mixture to the slow cooker, along with the sliced carrots. Pour in the coconut aminos, apple cider vinegar and sprinkle in the mustard powder. Then, add the chopped cabbage and season to taste with sea salt and pepper.
  4. Place slow cooker on low and cook for 7-8 hours or cook on high for 5-6.
  5. Once done, shred the pork roast with two forks or tongs and serve.
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9 thoughts on “Ginger Pulled Pork and Veggies

  1. Paula October 24, 2014 / 2:05 pm

    This looks spectacular! I have everything except a big hunk of pork so that just went on my grocery list. This will make a great no fuss Sunday meal and I’ve been in the mood for something ginger-y. Glad you had a great time in Jamaica!

    • paleoinpdx October 27, 2014 / 9:52 am

      It definitely is spectacular! The flavor is just incredible and I hope you think so too!

      • Paula October 28, 2014 / 2:31 pm

        We totally loved this and finished the leftovers today! It satisfied my ginger craving and I’ll make it again…might be good on a beef roast too.

      • paleoinpdx October 28, 2014 / 2:45 pm

        Love it, Paula! Thanks for giving it a whirl. I think this would totally work with beef as well.

  2. Naz (@CinnamonEats) October 25, 2014 / 4:12 pm

    This looks delicious! Sadly Joe is not a fan of ginger but I think I’ll just make this for myself 😉 I actually need to buy a slow cooker since I didn’t bring our English one with me.

    • paleoinpdx October 27, 2014 / 9:52 am

      What? That’s crazy that he doesn’t like ginger! I am a huge fan, especially of fresh ginger. Well, I hope you like it anyway 😉

      • Naz (@CinnamonEats) October 28, 2014 / 5:06 am

        I know right! I love fresh ginger too! I’ll let you know when I make it 🙂

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