The best thing about crock-pot dinners (besides the obvious low-maintenance) is that you usually end up with leftovers. One of the easiest and tastiest things to throw in a slow cooker is meat. The longer it cooks the more tender and flavorful it gets and my favorite for the crock-pot is pork.
Last night we had some salad and Asian Sweet Pork over rice with a little bit of gluten free soy sauce. You could also use coconut aminos (a healthy gluten and soy free alternative to soy sauce) which I am just learning about and will most likely be testing and including in more recipes.
So, with wonderful leftovers like that, what else would I have for lunch today than Asian Sweet Pork Salad!
Asian Sweet Pork Salad
Any kind of salad fixings you like would do – romaine, spinach, cabbage, and/or kale. Topped with matchstick carrots, green onions, chopped almonds, snow peas, unsweetened coconut flakes, chopped fresh basil, etc.
Dish up some salad, add a helping of sweet pork, and a drizzle of tangy basil-lime dressing!
3-4 lb. Pork shoulder roast
black pepper to taste
2 cloves garlic, minced
1/2 inch ginger root, grated or 1/2 tsp. ground ginger
1 leak, green end trimmed, chopped
1/4 cup coconut sugar
2 tbsp. lime juice
2 tbsp. gluten free soy sauce or Organic Raw Coconut Aminos
Splash or two chicken or vegetable stock
Tangy Basil-lime Dressing:
1/4 cup oil; sesame seed oil, olive oil, or liquid coconut oil
1/4 cup lime juice + 1/2 tsp. zest
1/4 cup water
2 tbsp. GF soy sauce or coconut aminos
1/4 tsp. garlic powder
1/2 tsp. onion powder
Place the thawed and peppered pork into your slow cooker. Toss in the garlic, ginger, leak, sugar, lime juice, and soy sauce or aminos. Cook it on low for 6-8 hours. If it looks dry after about 4 hours you can add a couple splashes of stock. Shred the pork during the last hour of cooking.
In a jar combine all the ingredients for the dressing, put the lid on, and shake well.