1.5kg boneless pork loin roast
2 Tbsp coconut oil
5 cloves garlic, minced
1 onion, thinly sliced
1 Tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
¼ cup apple cider vinegar
1 ½ cups water or gluten-free vegetable stock
1 (400g) can whole tomatoes, with juices
2 bay leaves
1 Sea salt and freshly ground black pepper to taste
- Sprinkle all sides of the pork roast with a generous amount of salt and pepper.
- In a large skillet over a medium-high heat, add the coconut oil and then sear the meat on all sides until it begins to turn slightly golden brown. Once finished, place in the slow-cooker.
- In the same skillet used for the pork, combine the garlic, onion, chili powder, coriander, and cumin. Mix well, scraping up the left-over meat bits in the pan.
- Add the vinegar to the skillet and allow it to come to a boil. Continue cook until the liquid is nearly evaporated.
- Finally add the water or stock to the skillet, using it to whisk up all the drippings and spices in the pan. Pour the whole thing into the slow-cooker with the pork roast.
- Crush the tomatoes over the roast, followed by the tomato juices. Add the bay leaves, give it a good stir and adjust the seasoning by adding more salt and pepper, if needed.
- Set your slow-cooker to low and cook for about 8 hours. Once the meat pulls apart easily and it is not too pink in the centre it is ready to serve.
- Discard the bay leaves, carve the roast in thick slices and serve with the cooking liquid as a sauce.