I usually avoid buying spice blends because I figure I can make them myself a lot more economically. But Chinese 5-Spice is an exception. It’s a blend of star anise, fennel, pepper, cinnamon, and cloves, and those bold flavors need just the right ratios. This fragrant blend, found in even the smallest grocery stores nowadays, adds a unique flavor to any Asian dish. And when you can get the full regional flavor of a dish with just a sprinkle of spices, it doesn’t get any easier than that!
ROAST INGREDIENTS
4-5-pound pork roast
Sea salt to taste
Freshly ground black pepper to taste
3 TBSP (45 ml) coconut oil
SAUCE INGREDIENTS
3 cups (720 ml) chicken broth
¼ cup coconut aminos
2 cloves garlic, minced
1 tsp (5 ml) Chinese 5-Spice
¼ tsp freshly ground black pepper
2 green bell peppers, ribs and seeds discarded, sliced
1 yellow onion, sliced
3 scallions, sliced
GARNISH
Sliced scallions
½ cup coarsely chopped roasted, salted almonds
Serves 4
Season the pork roast with sea salt and pepper.
In a large skillet, heat the coconut oil over medium-high heat.
Place the pork in the skillet, and brown it on all sides.
Transfer the pork to a slow cooker.
In a small bowl, combine the chicken broth, coconut aminos, garlic, 5-Spice, and pepper. Pour the mixture over the pork.
Sprinkle the sliced peppers, onion, and scallions over the pork.
Cook on low for 6-7 hours or on high for 4-5 hours.
Using 2 forks, shred the pork while it is still in the slow cooker.
Serve the shredded pork with the sauce and veggies, garnished with sliced scallions and toasted almonds.
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5-Spice Pork with Scallions and Almonds is slow-cooker Chinese-inspired flavour at its easiest. Pork roast browns, then braises with Chinese 5-spice, coconut aminos, peppers, and onions until it shreds apart with two forks, finished with crunchy toasted almonds and fresh scallions.
Pro Tips
- Brown the pork roast on all sides first — that sear is the flavour foundation for the sauce and the difference between good and great.
- Chinese 5-Spice does the heavy lifting here; its blend of star anise, cloves, cinnamon, and fennel needs only a teaspoon to perfume the entire braise.
- Shred the pork while it's still in the slow cooker so the meat drinks up the sauce and vegetables before serving.
- Roasted, salted almonds sprinkled on at serving give the essential crunch against the tender shredded pork — don't skip them.
- Sliced green peppers, onion, and scallions go in early to soften into the sauce, with fresh scallions and almonds added at the end for contrast.
Frequently Asked Questions
What cut of pork roast is best?
A boneless pork shoulder or loin roast works. Shoulder gives richer, more shreddable results; loin is leaner and shreds a little drier but still delicious.
Is this pork recipe paleo?
It is: coconut aminos replace soy sauce, the flavour is built on 5-spice, garlic, and broth, and the garnish is roasted almonds and scallions.
Can I cook it in the oven?
Yes, brown the roast, then braise it covered in the sauce at 325°F (165°C) for about 3 hours until it shreds easily with two forks.
How should I store leftovers?
Keep the shredded pork in its sauce in the fridge up to 4 days. It reheats gently and also makes brilliant lettuce-wrap or bowl filling.
Recipe Card
Ingredients
Method
- GARNISH Sliced scallions
- ½ cup coarsely chopped roasted, salted almonds Serves 4 Season the pork roast with sea salt and pepper.
- In a large skillet, heat the coconut oil over medium-high heat.
- Place the pork in the skillet, and brown it on all sides.
- Transfer the pork to a slow cooker.
- In a small bowl, combine the chicken broth, coconut aminos, garlic, 5-Spice, and pepper.
- Pour the mixture over the pork.
- Sprinkle the sliced peppers, onion, and scallions over the pork.
- Cook on low for 6-7 hours or on high for 4-5 hours.
- Using 2 forks, shred the pork while it is still in the slow cooker.
- Serve the shredded pork with the sauce and veggies, garnished with sliced scallions and toasted almonds.
