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Chinese-Style Braised Pork (gluten-free, paleo)

by Judith Finlayson

Chinese-Style Braised Pork (gluten-free, paleo)

This recipe is so easy to make you can dish it up as a weekday meal, but it’s also delicious enough to serve to guests. A platter of stir-fried bok choy makes a perfect accompaniment. If you’re offering wine, a cold Gewürztraminer is a perfect fit, according to author of The 163 Best Paleo Recipes, Judith Finlayson.


            Medium (3 to 4 quart) slow cooker

            Rimmed baking sheet


6            cloves garlic, puréed (see Tips)            6

1 tbsp            finely minced gingerroot            15 mL

1 tsp            cracked black peppercorns            5 mL

1 tsp            dry mustard            5 mL

12 tsp            sea salt            2 mL

3 lb            pork shoulder or blade (butt) roast (see Tips)            1.5 kg

12 cup            gluten-free soy sauce or coconut aminos             125 mL

14 cup            dry sherry (see Tips)            60 mL

2 tbsp            coconut sugar            30 mL

3            star anise            3

14 cup            chopped green onions            60 mL


1.            In a small bowl, combine garlic, ginger, peppercorns, mustard and sea salt. Rub all over meat. Cover and refrigerate overnight or for up to 24 hours, turning several times, if possible.

2.            When you’re ready to cook, preheat broiler. Transfer pork to rimmed baking sheet and broil, turning, until skin and sides brown evenly, about 15 minutes. Transfer to slow cooker stoneware.

3.            In a bowl, combine soy sauce, sherry, coconut sugar and star anise. Pour over pork. Cover and cook on Low for 8 hours or on High for 4 hours, until pork falls apart. To serve, cut pork into chunks, spoon pan juices over and garnish with green onions.


·      Entertaining Worthy

·      Can Be Halved 
(see Tips, below)



If you are halving this recipe, be sure to use a small (approx. 112 to 3 quart) slow cooker.

To purée garlic, use a fine, sharp-toothed grater, such as those made by Microplane.

If the whole piece of pork won’t fit in your slow cooker, cut it in half and lay the two pieces on top of each other.

Pork shoulder can be very fatty. If your pork shoulder isn’t trimmed of fat when you purchase it, I recommend removing the string and trimming off as much fat as possible before using. Broiling will render some of the fat.

I prefer to make this with dry sherry rather than traditional Chinese Shaoxing rice wine as, in my experience, the North American offerings of this product are extremely salty and combine with the soy sauce to produce a result that tastes overwhelmingly of salt.