Fourth of July, fireworks, and BBQ…probably one of my favorite holidays! This year I decided to run the Peachtree Road Race 10k, so that left me with no energy to try something new BBQ wise for the holiday. So I planned for a pulled pork BBQ for our Thursday night dinner, but with a twist…a Thai twist!
The idea was to use very basic Thai seasons to slow cook the pork in the crock-pot with some coconut water and coconut milk. Then it’s sauced with either a peanut or hoisin-chili sauce. Next, I topped it with a very simple Asian slaw. And of course, no pulled pork is complete with some cornbread!
In the second frame, it took a lot of willpower to not open that and get a whiff and small taste (the place smelled very delicious upon my return from work).
I’m gonna start getting plates just for certain plating situations. This plate was obviously too large. =p
- Mix the salt and pepper together in a small bowl and rub all over the roast.
- Brown the roast on medium-high heat and then place the roast into the slow cooker.
- Use the fat in the pan to cook the shallots.
- Stir in the garlic and ginger and allow to cook for 1 minute.
- Add the chicken broth/coconut water and sugar and bring to a simmer.
- Stir in the cilantro and lime juice and then pour the contents of the pan over the roast in the slow cooker.
- Cook on low for 8 hours or until its super soft and falls apart. Skim off the fat.
- Shred the pork then stir in the coconut milk.
- Heat on high for 20 minutes.
- Mix them all up! I did it an hour or so before hand and let it chill in the fridge.