Slow-Cooker Ginger Marmalade Pork With Broad Bean Couscous Recipe

Cooking Directions

• STEP 1.In a slow cooker, place the pork shoulder and season with salt and pepper.
• STEP 2.In a bowl, mix together ginger marmalade, soy sauce, garlic, and chicken broth. Pour the mixture over the pork.
• STEP 3.Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.
• STEP 4.While the pork is cooking, prepare the broad bean couscous. Cook the couscous according to package instructions and set aside.
• STEP 5.In a pan, heat olive oil and sauté the broad beans until tender. Season with salt and pepper.
• STEP 6.Add the cooked couscous to the pan with the broad beans and toss to combine. Remove from heat.
• STEP 7.Once the pork is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the sauce.
• STEP 8.Serve the ginger marmalade pork over the broad bean couscous and garnish with fresh herbs, if desired.

Cooking Tips

• You can use boneless pork shoulder or pork tenderloin for this recipe.
• If you prefer a spicier flavor, add some red pepper flakes to the ginger marmalade sauce.
• Make sure to cook the couscous just before serving to keep it fluffy and fresh.

Storage and Serving

• Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork in the microwave or on the stovetop before serving.
• The broad bean couscous is best served fresh, but any leftovers can be stored in the refrigerator for up to 2 days.