Ingredients

The following ingredients have 12 Servings
  • 1 – 6 pound pork shoulder roast
  • 1 Tablespoon + 1 Teaspoon Chinese 5-spice powder
  • 6 cloves garlic, minced
  • 1/4 cup cup minced ginger
  • 1/4 cup coconut aminos, gluten free soy sauce, or tamari
  • 2 Tablespoons honey, or maple syrup
  • Zest and juice from 3 large oranges
  • 1 Tablespoon toasted sesame oil

Instruction

  • Place the pork roast into a large 6-quart oval shaped slow cooker. Sprinkle the 5-spice powder evenly over the top.
  • Then add the rest of the ingredients to the slow cooker. Secure the lid, and set the cooking time for 6-8 hours on high.
  • This roast takes quiet a while since it’s so large, but start checking on it after 5-6 hours. When the roast is fork tender, and falling apart, it’s ready to be shredded.
  • Carefully remove the roast from the hot juices in 3-4 separate pieces, and let it cool before shredding it.
  • As you shred the pork, remove any connective tissue or excess pieces of fat. When the pork is fully shredded, place it back into the juices.
  • Serve as much as you need immediately. With any leftovers you have, refrigerate until the pork is chilled or room temperature.
  • Then package it according the amount you will need per meal, and freeze in an airtight container for up to 2 months.