Slow Cooked Honey Ginger Roast
Slow cooked meals are my favorite year round. I love the nutritive qualities of slow cooked meats, easy to digest, full of protein, with a splash of broth added to the cooking pot it’s full of anti-inflammatory amino acids that make it even more nourishing. I tend to serve them up differently depending on the seasons. This honey ginger roast can be served in all seasons, but it’s a favorite in as the weather turns a bit warmer served with a crisp counterpart. A cucumber salad studded with sesame seeds and dressed up with rice wine vinegar and sesame oil is the ultimate partner. Seved over bone broth rice you have a winner of a dinner than took 20 minutes to pull together. The oven (or slow cooker) does the rest for you!
Ingredients:
Makes 8 servings
2-3 pound pork shoulder or chuck roast (it is equally delicious with both!)
3 garlic cloves, finely grated
1 tablespoon ginger powder
1/4-1/2 teaspoon red chili flakes
2 cups bone broth (a bit less if cooking in an instant pot or slow cooker)
½ cup coconut aminos
½ cup honey
¼ cup rice wine vinegar (could sub apple cider vinegar!)
1 tablespoon toasted sesame oil
juice of 1 lime
Directions:
Oven Directions: Preheat your oven to 300 degrees F. In a dutch oven, combine the garlic, finger, red pepper flakes, bone broth, coconut aminos, honey, vinegar, and sesame oil with a whisk. Cut your roast into 3 or 4 pieces and nestle in the seasoned liquid. Use your hands or a spoon to coat the tops of the meat. Put the lid on and pop it in the oven for about 2 hours. Remove from the oven and check the moisture levels. If it gets too low, the bottom will burn! Add another cup of broth if it looks in danger of drying up. Put the lid back on and cook for another 1-2 hours until the meat is fork tender. Shred the chunks of meat with two forks into the pan sauce so it can soak up all that lovely flavor and remove any fatty bits. Squeeze the lime juice over top and give it a stir. Enjoy!
Slow Cooker Directions: Combine all the ingredients (except lime juice) in the slow cooker and cook on low for 6-8 hours. Shred the meat into the pan juices and squeeze lime over top. Enjoy!
Instant Pot: Same as slow cooker, but cook on high pressure for 2 hours.
