This recipe has come from Mark Sisson without any changes or adaptations. It was really easy to make, required minimal preparation and the flavour combinations were delicious.
Ingredients (serves 4-6):
1.5kg pork shoulder joint, skin discarded
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1 tsp ground black pepper
2 inch piece ginger, thinly sliced
4 cloves garlic, finely chopped
1 onion, peeled and cut into 8 chunks
200g coconut milk (approx. half a tin)
- Mix together the coriander, cumin, salt and pepper and rub the mix all over the flesh of the pork joint.
- Put the joint into the slow cooker and surround with the ginger, garlic and onion.
- Pour over the coconut milk, cover and cook for 8-10 hours on low (or 5-6 hours on high).
- When done either lift the joint out and carve into slices with a very thick knife and serve with the liquid drizzled over it or pull apart into chunks in the slow cooker with a couple of forks and ladle out meat with sauce (a bit like a casserole). We tried both since we sliced off half for day one and then returned the slow cooker to the heater the next day for day two’s meal and pulled the pork apart in the sauce before serving.