Slow-Cooker Caribbean Pork

Here's a great recipe for a busy day! Throw a few easy-to-find ingredients into the pot and enjoy the sweet smell of curried pork all afternoon. Prepare it on a weekday and come home to a house that smells like heaven, assuming Fido spares you some leftovers.

As with any meat, I recommend acquiring the best pork you can afford. Bone-in cuts like chops, ribs, or shoulders work great for slow-cooking, as do odds and ends like country-style spareribs (boneless but highly marbled bits).

Scale quantities up or down depending on the size of your army and whether you like leftovers!

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Note to SCD-ers:
If you follow The Specific Carbohydrate Diet (SCD), substitute water for the coconut water as the latter is not strictly SCD-legal. The result will still be delicious!

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Slow-Cooker Caribbean Pork
(Serves 2)

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Ingredients
(Serves two)

• 2 pork chops
• 1 yellow onion
• 1 thumb-sized piece of fresh ginger
• 1 cup of fresh or frozen pineapple
• 1 cup of coconut water (or plain water for SCD compliance)
• Your favorite combination of: cumin, coriander, clove, mustard, cinnamon, pepper and salt

Gadgets

• Slow-cooker or dutch oven/braising pan (see slow-cooking basics)
• Knife
• Vegetable peeler

Prepare Onion
Slice the onion into thin or coarse sections, however you prefer! Heck, go ahead and dice it, if you like.

Prepare Ginger
Grab a bit of ginger rhizome (root).  Peel it. Chop it. (You could substitute dried ginger powder.)

Spice
Add one pork chop to the cooker and shake some of the spices onto it. Repeat for the second chop. I used salt, two whole cloves, and a few shakes each of the ground spices shown below.

Assemble and Cook
Add the pineapple, onion, ginger and the coconut water to the pot. Turn the heat to low if you have all day or high if you want to eat in a couple of hours.

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This meal goes together in minutes and the slow cooking makes the meat delightfully tender. Keeping with the tropical theme, I served mine with sliced bananas and plenty of juice from the slow-cooker. Enjoy!

In good health,
Ethan