Seven years of marriage, and six different kitchens. Of those kitchens most have not had counter top by the stove, a dishwasher, a garbage disposal, or floor space larger then a closet. My track record with kitches has not been too great.
Our kitchen now is like a decked out palace compared to so many of them. Garbage disposal + dish washer + space for a kitchen table + counter top by the stove.
Not just any counter top though. White laminate countertop, so amazing. No. I am not serious. Whoever came up with that, was stupid and should be sentenced to five years of hard cleaning. “Here’s your magic eraser! Get to work!”
White laminate or not, it makes up for it’s utter love of stains by there being a LOT of the white laminate countertop. Way more then I have ever had before. I can run a crock pot without having to sacrifice my work area. That means I am actually trying to get used to it. Again. I think I say that every time I publish a crock pot recipe.
Our relationship has been complicated. First I fall in love with it’s ease of use. Then in return it serves up something limp and soggy. Like the corned tongue I just tried to adapt to the crock pot. *Sniffle* One of my favorite cuts of meats, and I can’t even handle it’s texture. In the fridge it sits.
Oh crock pots, how you allude me.
In fact, even this recipe I thought was a dud at first and wasn’t going to publish it. After 12 hours of slow cooking the pork roast was as tender as could be, and ready to be shredded. Sadly it was also limp, and was swimming in a pool of liquid and lost flavor. I glared down the crock, but it didn’t return the large amount of money I spent to get a wild boar roast.
That failing, I set to work. The liquid went into a pot and within a few minutes it simmered away into a thick sauce with concentrated flavors. The heat from boiling the liquid in my kitchen was nothing compared to what it would have been if I needed to cook the roast in the oven for several hours. So, it was well worth it.
I tossed it back into the meat *angelic music* there was the flavor I knew should be there. The coconut milk I braised it with is not pronounced, but it added just the right amount of sweetness to compliment the ginger and the spices in Chinese five spice.
Next was the texture. Tender = good. Limp = not so good. It took a matter of seconds in a hot pan, lined with a bit of ghee, to get a bit crisp on one side. It was just enough to add textural interest to a flavorful shredded pork.
We served it over cauli-rice, homemade kimchi, and parsley that was halfheartedly pretending it was cilantro for the sake of the photo.
- 4-5 lb butt roast (bone in is all the better)
- 2 teaspoon salt
- ½ teaspoon red pepper flakes
- 1 teaspoon ground ginger
- 2 teaspoons garlic powder, or 2 cloves crushed
- 2 teaspoons chinese five spice
- ¼ teaspoon black pepper
- 2 teaspoons onion powder
- 1¾ cup or 1 13.5 oz can full fat coconut milk
- 1 tablespoon fish sauce (we use this kind)
- Mix together the salt, pepper flakes, garlic, five spice, pepper and onion powder. Sprinkle on all sides of the pork. Put the pork in the crock pot.
- Pour the can of coconut milk over the pork. Spread the cream over the top of the pork.
- Cook on low for 12 hours. I usually do it overnight because of it's long cook time, and reheat for when we need it.
- After it is done cooking remove the pork and set aside. Strain the broth that is in the crock pot into a skillet and boil until reduced to a sauce thick enough to coat the back of the spoon and leave a trace when you run your finger down the spoon. It takes about 15 minutes.
- While that is going remove fat and bone (save for stock) from the roast and shred the meat. Stir the sauce into the pork. You can eat as it, or you can make it crispy by putting a little bit of ghee into a skillet and heating over medium-high heat. Once hot add the pork and cook till crispy on the bottom, it was quick enough I did not get a time. If you aren't eating it all at once, only crisp up what you will eat and crisp up to reheat leftovers.
If you make this, I would love if you shared on instagram and tag #worthcooking so I can see it!