Slow Cooker Asian Pork

Slow Cooker Asian Pork   
  I tried a new recipe last night that I found on chowstalkers, it's from the blog, http://hollywouldifshecould.net/2011/04/easy-weeknight-paleo-crockpot-recipe/. 

It's really quite good, there are just a few changes I made to make it more to our liking.  
And I might add, that last night it was nice and juicy, but today it seems to need a sauce.  I think that my Faux Thai "Peanut" Sauce, makes it even better!  With those few changes it's a winner.  I used Pork Sirloin Roast and cooked it for 5-6 hours on low, shredded it,  put it back in the crock pot and cooked for about another 30 minutes on high.  Then served it, we liked it with grated cabbage, shredded carrots, sliced almonds and chopped cilantro.  Oh and a dash more of the hot chili sauce, yummy!

Here is the modified version of her recipe:

For the meat:
2-3 lbs of pork shoulder or any type of pork roast 
Liberally salt and pepper
 3 smashed whole garlic cloves.

For the sauce:
Mix all of the following:
4 TBS Coconut Aminos
1/4 cup Almond Butter 
1 TBS Honey 
2 TBS Vinegar (I used the Bragg's apple cider vinegar)
2 tsp Sesame Oil
2 TBS A Taste of Thai Garlic Chili Pepper sauce 
1/2 tsp of Black Pepper
1 TBS minced ginger 

Recipe 
 Put prepared meat in crockpot, with the salt, pepper and garlic.  Combine ingredients for the sauce and pour over the meat. Then set it on low and forget it.  She suggests 4-6 hours, I found mine took about 6-7 hours.   I cook mine, shred it and put it back in for another 1/2 hour.   That's it, you can prepare all of your toppings or garnishes before hand to save time to, and the leftovers make great leftovers for lunch.  I even like it cold the next day!

When it is done cooking serve a top your favorite garnish.  You can use whatever toppings you would like these are just some suggestions-- jicama, cilantro, shredded carrots, shredded cabbage, green onions, sliced almonds,Kelp noodles, etc.. 

 Toppings

 Ingredients I used