Yes, it’s been three months since you’ve heard from me. I can hardly believe it myself. What started as needed “a few weeks away” when my naturopathic college majorly changed my course and study patterns has become three months of stress, new learning experiences (I’m doing Life & Wellness Coaching, as well as Permaculture now too) and spiritual inflection. Some of this time has been downright frustrating, and some of it has been more enlightening and uplifting than imaginable. But there hasn’t been a whole lot of time for blogging. I’m sincerely sorry for that, as I truly missed it and talking to all of you!
I’ve actually sat down five weeks in a row to write a post much like this one, but it’s only from this weekend that I know I can start posting content regularly. My life has finally reached some balance again and it’s time to talk all things food, health and blender parties again. Are you as ready as I am?
Due to the miserable weather here in Melbourne, I couldn’t think of a better recipe to post today than an offering from my slow cooker. Nothing is more comforting on a day where you don’t want to get out of your jammies, than knowing that dinner will be simmering away waiting for you when you get home.
The slow cooker has also become my favourite way to cook roast pork, allowing a tough shoulder cut to melt into tender pulled pork and used in dishes throughout the week. I’ve used my Spicy Fermented Plum Sauce for the amazing flavour it adds to this simple weeknight recipe, but you can use any natural, bought version as well if you have a favourite choice.
- 1½ cups chicken stock
- ¼ cup coconut aminos
- 2 onions, diced
- 4 cloves garlic, peeled and diced
- 2-inch piece fresh ginger, peeled and sliced
- ½ tsp chilli powder
- 1 tsp Chinese five spice powder
- 2 tbsp Spicy Fermented Plum Sauce
- 1 - 1.5kg boneless pork shoulder roast
- Place chicken stock, coconut aminos, onions, garlic and ginger into base of slow cooker.
- Combine chilli powder, Chinese five spice powder and plum sauce in a small bowl and rub over pork shoulder. Place pork shoulder into slow cooker.
- Cook for 8 hours on low. Remove from slow cooker to a cutting board and using 2 forks, shred the meat into bite-sized pieces, discarding any large fatty pieces.
- 1 tbsp ghee or coconut oil
- 1 medium brown onion, diced
- 1 medium carrot, chopped
- 2 garlic cloves, diced
- 1cm piece of ginger, minced or grated
- 2-3 cups cooked, cold rice (brown or basmati)
- 500g pulled pork
- ½ cup Spicy Fermented Plum Sauce (or bought plum sauce)
- 1 tbsp coconut amino acids (see notes)
- 1 cup cauliflower florets
- Spring onions, chopped to serve
- Fresh sprouts, to serve (sunflower sprouts shown)
- Heat ghee or oil in a wok or large frying pan. Cook onion over medium high heat until soft and translucent. Add carrot, garlic and ginger and cook, stirring often, until softened.
- Add cooked rice, pork, plum sauce and coconut aminos and stir-fry until heated through, 1 to 2 minutes. Add cauliflower and cook for 1-2 minutes, then remove pan from heat.