Happy 4th!

I am sure you already have activities and food planned for the holiday. Here’s a link you might find handy if not:


I made something pretty tasty yesterday — slow cooker pork with coconut milk. Eight pounds of pork because I happened on a big pork shoulder at a great price. Not quite as traditional as hotdogs, but still, very nice.

I more or less used two different recipes. Here is one that combines what I think were the best aspects of both:

4 lbs pork shoulder in 4 thick slices

2 onions

6 cloves garlic, minced

2 inches ginger, minced

2 cans coconut milk, preferably Chaokah

2 tbsp brown sugar

1 tbsp curry powder

1 tsp salt

Brown the pork in a skillet over medium heat. Saute onions with garlic and ginger for a couple minutes. Place in slow cooker and deglaze skillet with some coconut milk and pour in the slow cooker. Stir the seasonings into the rest of the coconut milk and pour in the slow cooker. Cook on low for 8 hours, until meat shreds with a spoon. Thicken with 2 tbsp of cornstarch mixed with 2 tbsp lime juice, if desired.

There you go. You probably won’t make this today, but try it some time.

Here is the recipe on which the above is based:

Coconut Curry Pork

Whatever you make or do today, enjoy the holiday!

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