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Slow-Cooker Lemongrass Pork

Fall-apart tender pork redolent with the flavours of Vietnamese cuisine: lemongrass, garlic, ginger, and a little spice. A little tangy, a little sweet, a little spicy, and altogether delicious.
Author Rebecca Lindamood


  • 4 pounds boneless center-cut pork loin, trimmed of fat and sliced into 3-inch cubes
  • 1/2 cup unseasoned rice vinegar
  • 1/4 cup raw sugar or light brown sugar
  • 3 tablespoons lemongrass paste or 2 stalks of fresh lemongrass smashed to release juices
  • 3 tablespoons grated ginger or ginger paste
  • 2 tablespoons garlic paste or 8 cloves garlic peeled and minced
  • 2 fresh jalapeno peppers sliced in half, or 2 bird chiles, pierced several times with a sharp knife
  • 1 handful fresh cilantro stalks well rinsed
  • 1 stem fresh basil leaves
  • 1 lime juiced and zested
  • 1 tablespoon fish sauce or soy sauce


  • chopped cilantro for garnish


  • Place the pork cubes in the crock of a slow-cooker. Add the remaining ingredients to the slow-cooker and use your hands to rub it around and evenly coat the pork cubes. Cover the slow-cooker and cook on HIGH for 5 hours, or LOW for 8 hours, or until the pork is fall-apart tender. Use tongs to transfer the tender pork cubes to a mixing bowl. Strain the cooking juices into a saucepan over high flame or heat, and boil to reduce to 1/5 of the original volume or until dark and fragrant. While the sauces reduce, shred the pork with 2 forks. When the pan sauce is done, pour over the pork and toss to coat. Serve immediately, garnished with additional cilantro, or divide into individual meal sized portions and freeze for up to 3 months.