Ingredients

The following ingredients have 4 Servings
  • 2 lbs. pork tenderloin
  • 1/4 cup coconut aminos
  • 2 tbsp. homemade ketchup
  • 1 tbsp. white wine vinegar
  • 1 tbsp. hot pepper sauce
  • 2 tsp. fresh ginger (grated)
  • 2 tsp. fresh garlic (minced)
  • 2 tsp. Chinese five-spice powder
  • 1/2 cup water
  • 1 large cucumber (julienned)
  • 2 carrots (peeled or julienned)
  • 2 tbsp. white wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp. fresh cilantro (chopped)

Instruction

  • In a bowl, combine the coconut aminos, ketchup, vinegar, hot pepper sauce, ginger, garlic, five-spice powder, and water. Whisk until well emulsified.
  • Place the pork tenderloin into a slow cooker and pour in the marinade.
  • Cover with the lid and cook on low for 6 to 8 hours.
  • At some point, while the pork is cooking, toss everything for the cucumber slaw in a medium bowl. Garnish with cilantro, and refrigerate until ready to serve.
  • When the pork is done, remove it from the slow cooker, shred it using two forks, and stir until the marinade is completely mixed into the shredded pork.
  • Serve the meat on a large platter, topped with the cucumber slaw.