Slow Cooker Coconut Braised Pork

I’m often really inspired in the mornings while I’m still feeling productive, but when actual dinner time comes around I can’t really be bothered. Because of this, the slow cooker is my Saturday morning friend lately. Doing all the work in the morning and rolling up to an already cleaned kitchen at dinner time with food waiting for you is such a great feeling. For this skype date, Amanda and I did a free-for-all make anything you want night since we’ve been so busy. The aforementioned dinner time laziness, the pork taking up space in my freezer, and the laughably low number of ingredients let me to this recipe and it’s definitely going to be one on the rotation. Plus, the smells! The aroma of this dish, ya’ll. The most difficult part of this dish is that it makes you hungry all day long in anticipation as those aromas waft into the house! Definitely try this one out next time you’re feeling lazy and can’t be bothered to do a full grocery trip.


  • 2 pounds of pork shoulder, cut into 1 inch cubes.
  • 2 1/2 cups coconut water
  • 1/4 cup fish sauce
  • Fresh cilantro for garnish
  • Sliced green onions for garnish
  • Cooked White rice for serving


  1. Turn on your slow cooker to allow it to preheat (apparently this is a thing we’re supposed to be doing!) while you sear your pork.
  2. In a skillet over medium-high heat, sear your pork cubes until browned on all sides. This is where a lot of the flavor comes from so definitely don’t skip this step. Caution on the side of too long of a sear to really lock in the flavor rather than too short of a sear.
  3. Transfer your seared pork into the slow cooker and add the coconut water and fish sauce. Slow cook on low for 8 hours or on high for 4 hours if you don’t have all day.
  4. Once cooked, you can serve the pork over rice and drizzle with the liquid in the slow cooker. Top with green onions and cilantro to your liking and enjoy!

Wine Pairing: The fish sauce is strong with this one and the pork, for having so little ingredients, is really rich. I’d go with a Pinot Grigio, which would also go with the cilantro nicely.