Lemongrass Ginger Pork Shoulder

I love rainy days.
I’m not sure why. Possibly because it is a good excuse to have to stay inside. Or maybe it’s the hope for cooler weather.
The only problem with rainy days is I tend to just want to curl up on the couch and watch a movie or read a book. While there is nothing really wrong with that when I don’t have much on it does mean I tend get a bit lazy. Yes this was meant to be up on the weekend but the lovely rain washed away the determination to get it finished. I did at least get the recipe and photos done.

It didn’t help that I’ve also been watching Project Runway and have gotten myself caught up in it. I’ve never been a fashion person so I’m not sure where my fascination with the show has come from. I’m doing a terrible job of working out who’s going to win the challenges but that’s half the fun.

Dinners lately have been a lot of baked chicken and a lot of pasta dishes as they are generally easy to throw together. Bonus of pasta is also that it tends to work out reasonably cheap. So it was nice to do something a little different. I was actually able to pick up the pork shoulder for reasonably cheaply and I had enough to split it into two meals.


1 Kg Boneless Pork Shoulder
4 tsp Crushed Lemongrass
4 tsp Crushed Ginger
4 tsp Lime Juice
1 tsp Ground White Pepper
2 splashes Soy Sauce

Served with:
Mixed roasted vegetables
& Pear and fennel Salad.

For the Pork

Mix together lemongrass, ginger, lime, and pepper into a paste.
Season the pork shoulder with salt and pepper then cover in the paste.
Place in the bottom of the slow cooker and splash soy sauce around the pork.
Cook on high for 4 hours or low for 8 hours.
Slice to serve.

For the Roasted Mixed Veg

Roughly chop veg into even sizes. I used Sweet potato, Onion, Carrot, pumpkin and parsnips.
Drizzle with oil and season with salt and pepper and toss to cover.
Bake at 200 C for one hour.

For the salad

Cut the tops off one bulb of fennel and keep for another day.
Thinly slice the bulb of the fennel.
Slice a pear into strips and toss with the fennel.
Crumble over some cheddar and dress with a little lime, soy sauce and olive oil.

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