Slow Cooker Ginger-Orange Pork
Spicy Roasted Brussels Sprouts and Sweet Potatoes
Ingredients
- 3½ lb boneless pork shoulder roast, trimmed
- 2 Tbsp grated ginger (or use 1½ tsp ground ginger)
- 6 cloves garlic, minced
- 1 Tbsp orange zest
- 1 cup fresh orange juice
- 2 green onions, chopped
Instructions
- Season pork lightly with salt and pepper; place in a 5- to 7-quart slow cooker. Add ginger, garlic, orange zest, and orange juice.
- Cover and cook on LOW 8 to 10 hours or until pork is tender. Shred 3 cups pork; reserve for Pork Carnitas recipe. Slice remaining pork. Sprinkle with onions.
Side Dish Ingredients
- 1 lb Brussels sprouts, trimmed and halved (or use frozen Brussels sprouts)
- 3 sweet potatoes, peeled and cut into thin wedges (or use frozen cubed)
- 3 Tbsp avocado oil
- ½ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients in a large bowl. Spread in a single layer on a large rimmed baking sheet.
- Bake 25 to 30 minutes or until tender and roasted, stirring twice.
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