I love throwing a handful of ingredients into the slow cooker in the morning, knowing that while I work all day, a tender, juicy, and flavorful dinner is making itself! The flavors of this pork roast are pretty hard to beat, which means that you’ll want to buy a really big roast so you’ll have leftovers. Coconut vinegar is a fairly new ingredient on store shelves, but if you can find it or order it, I recommend it, because it’s fantastic! If not, don’t worry; simply substitute raw apple cider vinegar.
ROAST INGREDIENTS
4-5-pound pork roast
1 tsp sea salt
Freshly ground black pepper to taste
1 tsp dry mustard
2 TBSP coconut oil
SAUCE INGREDIENTS
½ cup orange juice
1 cup beef or chicken broth
2 TBSP grated fresh ginger
1 TBSP orange zest
1 clove garlic, minced
1 tsp sesame oil
2 TBSP coconut aminos
1 TBSP sesame seeds
2 TBSP coconut vinegar or apple cider vinegar
Serves 4
Sprinkle the roast with the sea salt, pepper, and dry mustard.
In a large skillet, melt the coconut oil over medium-high heat.
Place the roast in the skillet and brown on all sides, about 8 minutes.
Transfer the roast to a slow cooker.
In a medium-sized bowl, whisk together the sauce ingredients. Pour the sauce over the roast, and cook it on low for 6-8 hours or on high for 5-6 hours.
Serve the roast with the juices spooned over it.
