Coconut Shredded Pork

Coconut Shredded Pork

  • Servings: 6
  • Difficulty: Easy
  • Print

Oops, that is not a package of pork chops. Every four months or so, we thaw out our freezer. We rotate the meat and such and make sure to use the older stuff. In the last few months, I’ve been using a vacuum seal method which helps prevents ice formation in the packages. Well this week, when we did our freezer, I came across an older package that looked like pork chops. Upon thawing, I realized, oops, that’s not pork chops but a chunk of pork. Now what do I do with it? This is what I came up with. Coconut Shredded Pork.

Ingredients

  • 1-1/2 lbs of pork chunk or shoulder
  • 1 cup of light coconut milk
  • 1/2 cup of unsweetened shredded coconut
  • 4 tbsp of blacked cajun sauce (I use Cool Runnings)
  • 2 tbsp of flour

Directions

  1. Cut pork into small pieces.
  2. Place in airtight container with the coconut milk and cajun sauce.
  3. Put in fridge for a minimum of 3 hours.
  4. Place everything in a dutch oven or thick pan. Add shredded coconut and flour and mix well.
  5. Cover with foil.
  6. Place in preheated oven at 275 for 4 hours.
  7. When you remove from heat, shred pork with two forks.

Nutrition Per Serving

  • Calories 280
  • Fat 12.55 g
  • Sugar 3 g
  • Carbohydrates 7.5 g
  • Protein 32.6 g
  • Fibre 1.6 g

You can serve this over pasta, rice, couscous. That is all up to you. The veggies are up to you. I did mine over jasmine rice and canned peas. The choices are limitless. Have fun and make it your own.

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