20 Sep Ginger & Lime Pork
I first started to make this dish earlier in the spring, just after lockdown started. Like everyone else, I was stressed, tired, and didn’t have much food in the house. This is a great recipe when you’re looking for something hands-off, but still comforting. The ingredients are things that I tend to always around, a few limes, some ginger and vinegar. The pork roast takes a while to cook in the oven, but it smells amazing and shreds easily. I served it a lot with just plain rice, seasoned with a bit of rice vinegar and salt, but I also love it with steamed broccoli or roasted zucchini.
Glazed Pork with Lime & Ginger
- ~3 lb pork shoulder roast
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 Tablespoon ghee
- 1 cup kombucha (ginger or plain flavoured)
- 1/3 cup tamari soy sauce (or coconut aminos)
- 1/3 cup apple cider vinegar
- 1 teaspoon ground ginger
- 1 lime, zested and juiced
- 1/2 bunch spring onions, sliced
- 1/2 cup fresh cilantro, roughly chopped
- Heat the oven to 350F and arrange the racks so one is in the middle.
- Salt and pepper the roast all over, making sure to get each side seasoned. Pat dry with a clean cloth or paper towel.
- In a large dutch oven, heat the ghee over medium heat. When the ghee is starting to shimmer, gingerly place the pork shoulder into the pot. Let it develop a nice sear, don't put the lid on, and don't touch the pork shoulder for 4-6 minutes. When a crust starts to develop, turn the roast and sear the other side.
- Once two sides are seared, take the pot off heat and add the tamari (or coconut aminos), apple cider vinegar, kombucha, and ginger.
- Place in the 350F over with the lid on. Cook for 4 hours, or until the meat is easily falling apart when shredded with a fork. About half way through the cooking time, glaze the meat by spooning some of the liquid over the roast.
- Remove the roast from the pot and place on a cutting board. Let cool for several minutes, and then shred into chunks.
- While the meat is cooling, skim off some the rendered fat left in the cooking pot. Keep the remaining cooking liquid, and add the zest and juice of one lime and stir.
- Serve the shredded pork with the lime & ginger sauce with fresh cilantro and/or spring onions.