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 (5 ml) sea salt
Freshly ground black pepper to taste
1 tsp dry mustard
2 TBSP (30 ml) coconut oil
SAUCE INGREDIENTS
½ cup orange juice
1 cup (240 ml) beef or chicken broth
2 TBSP (30 ml) grated fresh ginger
1 TBSP (15 ml) orange zest
1 clove garlic, minced
1 tsp sesame oil
2 TBSP (30 ml) coconut aminos
1 TBSP (15 ml) sesame seeds
2 TBSP (30 ml) 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.
More Recipes You'll Love
Orange sesame ginger pork roast is bright, aromatic slow-cooker cooking at its best. A rubbed roast browns, then braises with fresh ginger, orange zest and juice, sesame oil, and coconut aminos until the juices turn into a glossy, citrusy sauce you'll spoon over everything.
Pro Tips
- Rub the roast with sea salt, pepper, and dry mustard before searing — the mustard forms a light crust that helps the sauce cling later.
- Fresh ginger and orange zest are the flavour engine here. Grate the zest fine and the ginger fresh; both lose their punch quickly once dried or bottled.
- Brown the roast on all sides for a full 8 minutes in coconut oil; that caramelised surface is what gives the finished sauce its depth.
- Whisk the sauce ingredients together before pouring so the sesame oil, aminos, and vinegar emulsify instead of separating in the pot.
- Serve the roast with the pan juices spooned generously over — the orange-ginger sauce is the whole point, so don't leave it behind.
Frequently Asked Questions
What cut of pork roast works best?
A boneless pork shoulder or loin roast, about 3 pounds. Shoulder stays juicier and shreds; loin slices cleanly and tastes a little lighter.
Is this pork roast paleo?
Yes: coconut aminos instead of soy, fresh ginger, orange, sesame oil, and broth. No refined sugar, gluten, or dairy.
Can I make it in a Dutch oven?
Yes, sear the roast, whisk the sauce, and braise covered at 325°F (165°C) for about 2½–3 hours until fork tender, basting occasionally.
How should I serve the leftovers?
Shred any leftover pork and toss it in the sauce — it makes brilliant bowl filling over cauliflower rice with steamed greens and extra sesame seeds.
Recipe Card
Ingredients
Method
- 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.
