Ginger-Orange Pork
Bok Choy Salad
Ingredients
- 3½ lb boneless pork shoulder roast, trimmed
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp grated fresh ginger
- 6 cloves garlic, minced
- 1 Tbsp grated orange rind
- 1 cup fresh orange juice
- ½ cup chopped green onions
Instructions
- Sprinkle pork with salt and pepper; place in a 5- or 6-quart slow cooker. Add ginger, garlic, orange rind, and orange juice. Cover and cook on LOW 8 hours or until pork is very tender.
- Chop pork, and reserve half for Lettuce Wraps with Ginger-Orange Pork recipe. Sprinkle remaining pork with green onions.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 Tbsp rice vinegar
- 1 Tbsp honey
- 1 Tbsp low-sodium soy sauce
- ⅛ tsp crushed red pepper
- 1½ lb bok choy, trimmed and chopped
Side Dish Instructions
- Bring oil, vinegar, honey, soy sauce, and red pepper to a boil in a small saucepan over medium heat; cool.
- Place bok choy in a large bowl. Drizzle with honey mixture, and toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
260
|
108
|
368
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 41 | 3 | 44 |
| Carb (g) | 5 | 10 | 15 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 325 | 362 | 687 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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