coconut ginger orange pork
Ingredients
- 3 Tbl. oil
- 1 3-3 ½ lb. pork loin, cut into quarters
- 2 cups chicken broth
- 2 oranges, seedless, wash rinds well, cut into quarters
- 1 Tbl. ginger, freshly zested
- 1 tsp. sea salt
- 1 tsp. coarse ground pepper
- 1 (2.1 oz.) box coconut ginger soup base, use both inner envelopes, A Taste of Thai brand
- 1/2 cup coconut milk, unsweetened
- 3 green onions, thinly sliced for garnish
- 1/4 tsp. red chili flakes
Instructions
- Put the oil in the slow cooker. Add the pork pieces and chicken broth. Give each orange quarter a squeeze (you don't have to wring out all the juice), then toss in the slow cooker. Add the ginger, salt, pepper and soup base. Blend.
- Turn slow cooker to High for 5 hours. Shred meat when done then blend in the coconut milk. Garnish with green onions and red chili flakes.
Notes
It's not necessary to break apart the pork, but if you're around while the slow cooker is working, break apart the pork chunks every couple of hours.
What you want to achieve is a shredded like pork.
I serve with the orange rinds. They look beautiful in the pork. Some might want to eat. Others can just pick them out.
https://allyskitchen.com/coconut-ginger-orange-pork/
