Pulled Pork with a Thai Twist
The day this meal was cooking my husband was working from home, and within the first hour of cooking, I already received an email about how good it smelled. Before I had even returned home to finish the sauce he cracked and tried a forkful!
Although this pulled pork was tasty piled high on kaiser buns, for a low carb version, you could serve it on a large leaf of romaine lettuce.
Pulled Pork with a Thai Twist
Prep:
30 minutes
Cook:
8.5 hours
Yield: 6 servings
- 1⁄4 cups chicken broth
- 1 tsp sugar
- 1⁄4 cups chopped cilantro
- 2 tsp lime juice
- 3 lbs pork shoulder (picnic roast) or Boston butt
- 2 tbsp salt
- 2 tbsp black pepper
- 1⁄4 cup finely chopped shallot
- 2 cloves minced garlic
- 3⁄4 cups coconut milk
- 1 tbsp minced ginger
Trim excess fat from pork and place on a baking sheet. Mix the salt and pepper together in a small bowl and rub all over the roast.
In a hot pan, (or dutch oven) brown the roast on high heat, about 7 minutes per side. Place the roast into the slow cooker.
Use the fat in the hot pan to soften the shallot. Stir in the garlic and ginger and allow to cook for 1 minute. Add the chicken broth and sugar. Once simmering stir in the cilantro and lime juice. Pour the contents of the pan over the roast in the slow cooker.
Cook on low for 8 hours (or until the meat easily separates from the bone) and skim off the fat.
Using two forks, shred the pork then stir in the coconut milk.
Heat on high for 20 minutes. If you are using a slow cooker that only has one temperature, you can transfer the contents of the crock pot into a regular pot and heat on the stove.
Serve on a bun, in a wrap, on rice or on a large leaf of romaine lettuce. Garnish with freshly chopped cilantro.
