Slow and Low: Immune boosting slow roasted pork

This dish is super easy. Not a ginger fan? Substitute it with lemongrass or more garlic. Don't eat pork? Substitute half a chicken or beef chuck roast. These ingredients will give you a boost of energy and help you need to stay healthy through flu season. 


  • 1 pork shoulder (6lbs)
  • Maldon salt
  • Black pepper 
  • Cumin 
  • 2 cara cara oranges
  • 1 white onion 
  • 2 carrots 
  • 1 ginger root
  • 2 cloves of garlic 
  • 1 cup apple cider vinegar 
  • 1 can/bottle stout beer 

Season pork shoulder with salt, black pepper and cumin. In a large pot, sear the pork shoulder on all sides until golden brown. Remove the pork and drain fat from the pot.  Drop 2 T of olive oil in the pot and cook onion, carrots and 1 garlic clove until golden brown. Add stout beer, 1/2 cup apple cider vinegar, 1 sliced orange and 2 cups of water. Place pork back in the pot and secure the lid. Simmer for 2.5 hours on low heat. 

In a small sauce pan on low heat bring the juice and zest of 1 orange, 2 T of ginger, 1 clove of garlic , 1/2 cup of apple cider vinegar and 1 cup of water to a simmer. Once the ginger and garlic are soft add 1 T of cornstarch to thicken the sauce. 

Now that your pork is cooked- break it apart with 2 forks and pour your orange, ginger glaze on top. Serve over crispy potatoes or coconut rice and top with fresh herbs.