Pork shoulder slow cooked with coconut milk, ginger, garlic, and soy sauce then served over steamed jasmine rice and topped with freshly chopped cilantro and green onions.
Pat the pork dry with paper towels and generously season all over with salt & pepper. Heat the oil in a dutch oven over medium-high heat. When the oil is cook the pork until well browned on all sides, about 3 minutes per side. Transfer seared pork to a 6-quart slow cooker and set aside.
Keep the dutch oven over medium-high heat, add the onion and cook while stirring for about 1 minute. Stir in garlic and ginger and cook while stirring until fragrant, about 5 seconds. Add the coconut milk and soy sauce and use a wooden spoon the scrape the bottom of the pan to release any stuck on bits. Pour into the slow cooker over top of the pork.
Place a lid on the slow cooker and cook on LOW for 7 hours or until pork is tender.
Turn off the slow cooker and remove the lid. Break up the pork using two forks and remove and discard the bone. Stir in the lime juice and season with salt & pepper to taste. Place the lid back on the slow cooker to keep warm and set aside.
Stir the rice and 1 1/2 cups of water together in a medium size saucepan. Bring to a boil then cover the pan and reduce the heat to low. Keep the lid on the pan and simmer over low heat for 10 minutes. Turn off the heat while keeping the lid on the pan and let sit for 15 more minutes.
Fluff the rice with a fork. Serve the pork and sauce over the rice then garnish with the cilantro and green onion.
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