- 4 cups water
- 2 tbsp Himalayan salt
- 1- 2kg (4½lb) pork loin
- 6 cloves garlic, minced
- 3 tbsp fresh ginger, grated
- 1/4 cup date paste
- 1/4 cup coconut aminos
- 1/4 cup unseasoned rice vinegar
- 2 tbsp toasted sesame oil
- 1 tsp fish sauce
- 1 tsp chili pepper flakes
- 1 tsp onion powder
- 1 tsp Himalayan salt
- The previous night, place the roast to brine in a solution of 2 tablespoons of salt diluted in 4 cups of water.
- Remove the roast from the brine, pat it real dry and, with the help of a sharp knife, score the top in a diamond pattern. This will allow the meat to absorb more flavors, and make it even juicier.
- Place the roast in the ceramic bowl of your slow cooker. Set aside.
- Mix the garlic, ginger, date paste, coconut aminos, rice vinegar, sesame oil, fish sauce, chili pepper, onion powder and salt together in a mixing bowl. Pour that mixture over the roast and spread it evenly across the top, taking care to massage it into every cut with your fingers (or with a spoon, if you’d rather not get your fingers dirty).
- If time permits, place the roast in the refrigerator to marinate for a few hours or even overnight.
- Cook on high for 6 hours, or until the roast is cooked through and really fork tender.
- Carefully lift the roast and remove it to an oven safe baking dish; place it under the broiler for 5 to 10 minutes, until the top gets nice and golden brown.
- Meanwhile, strain the cooking liquid through a fine mesh sieve and set aside.
- Slice the roast and serve with the cooking juices.
You Might Also Like:
Make sure you’re following The topslowcookers.com for the latest recipes!
Facebook | Pinterest