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I’m sure regular Autoimmune Wellness recipe fans know by now that most of my recipes come from two places: either the idea happens rather accidentally as I’m working on something else, or I have some ingredients hanging around that I need to use up.
I’m definitely a writer and recipe developer who needs the inspirational muses to sing before I create. This recipe is, of course, no exception. I had a pork roast that I wanted to make during a batch cooking session to serve as my and my husband’s lunches for the coming work week. I also had the last of a bottle of fish sauce, and some limes about to go bad… and I really wanted something new, ’cause I was sick of my typical pork roast recipes. What I came up with is this lovely, slightly Asian flavored pork roast. I hope you’ll like it too!
- 3 lbs pork loin
- Sea salt
- 1 tablespoon olive oil
- ⅓ cup maple syrup
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- Juice of 1 lime
- 3 garlic cloves, minced
- 1 tablespoon grated, fresh ginger
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- Lime wedges and cilantro for garnish
- In a large heavy-bottom skillet, salt pork and sear until the outside starts to darken. Place the pork in a slow cooker.
- In a small bowl whisk together oil, maple, fish sauce, coconut aminos, lime juice, garlic, and ginger. Pour mixture over pork. Cook 6 hours on low or 4 hours on high. When pork is finished remove to a cutting board to rest.
- Pour juices from slow cooker insert into a medium saucepan. Cook the sauce over medium high heat, reducing by about a ⅓. Dissolve arrowroot in water, remove sauce from heat and quickly stir in arrowroot, so sauce thickens.
- Slice roast thin and pour sauce over it. Serve with lime wedges and cilantro.
Thanks, Angie! These went really well with the butternut squash with avocado lime mayo. I found the pork fell apart so thoroughly that it had more a consistency of pulled pork, but that’s a feature, not a bug. I’d totally toss this and the squash into a burrito as another variation in the future. If you have thoughts on how to refine that, I’d be curious to hear them.
So glad you loved this & I think that combo w/ the butternut squash w/ avocado lime mayo sounds perfect! As to the burrito idea, that’s a good one too. I might think of making your own cassava flour tortillas & adding lots of chopped fresh greens, like arugula because it’s spicy, & maybe a little chopped red onion.
We LOVED this dish — and fought over the leftovers. 😉 It’s one of the ones we say we’d eat even if we weren’t doing AIP. Thank you. Thank you!
You’re so welcome, Colleen! Glad you loved it!
You did it again, Angie! Another outstanding recipe! I’ve been cooking only AIP meals for the 3.5 past years because I have a husband with an autoimmune disease. He was able to put it in remission with AIP diet and other lifestyle changes. You, Mickey and your recipes have been a godsend! This recipe is easy to make and full of flavor. The sauce is perfect… it’s sweet but not too sweet and isn’t too salty. My husband really liked it, too, and I have added this to my rotation. Thank you so much!
Hi again! Would you mind removing my last name from my comment above? Thanks!!
Allison – done!
Damn Bitch this shit is good!