My husband has recently gone on a Ketogenic diet. To summarize, you basically eat no carbs and up the protein and fat to get your body in a fat burning state. Being unwilling to go so extreme, I am doing my best to be supportive by cooking things that fit in his diet, while surreptitiously slurping noodles on the sly!
This week, there were some pork roasts on sale, so I figured I could make my Puerto Rican Pernil if I couldn’t think of anything else. Luckily, inspiration struck, and I came up with a new slow cooker pork roast recipe for ya’ll that brings in some asian flavors, is sure to please and is SO EASY.
The hardest part is probably finding minced lemongrass. I get it at the asian market in the frozen aisle. I’ve also seen these nice tubes of herb paste by Gourmet Garden at my grocery store. If you can’t find that, lots of grocery stores are selling whole lemongrass stalks now and you can just cut those down into 2 inch sections and the slow cooking will infuse your meat with the lemongrass flavor as well.
Once the pork is done, you can eat it in tacos, on top of broccoli, in lettuce wraps or even with scrambled eggs like we did this morning! Enjoy!
- 2-3 lb Pork Loin or Butt Roast
- 2 inch ginger
- 2-3 cloves garlic
- 2 tsp kosher salt
- 3 TB olive oil
- 3 TB minced lemongrass
- 1 TB apple cider vinegar
- 1 tsp ground pepper
- 1 onion
- ½ can coconut milk
- Trim the excess fat from the roast, leaving just a little bit, and slice a crisscross patter into that top fatty layer of the pork. Helps with rendering the fat.
- Mince the garlic, peel and slice the ginger into ¼ inch thick rounds, peel & slice the onion into ¼ inch rounds
- Place the onion rounds on the bottom of the slow cooker
- In a small bowl, combine olive oil, salt, minced garlic, minced lemongrass, apple cider vinegar, ground pepper until it forms a loose paste.
- Rub mixture all over the pork butt and place it in the slow cooker
- Cover and marinate over night
- In the morning, place the slow cooker in the pot, add ½ can of coconut milk and cook on low for 8 hours.
- Pork should be falling apart when it is done. Shred with 2 forks and serve!