2red chili peppersremove seeds (fresno chili peppers)
1 1/2cupcilantro (alt. flat parsley)
1tspground coriander powder
2tspcoarse sea salt
1tspground black pepper
Day of cooking:
Halfone wholeCalifornia fresh squeezed orange juice
1/2tspcoarse sea salt
A night before: Chop shallots, garlic cloves, red chili peppers, and cilantro. Combine all ingredients listed under “pork marinade”. Combine the marinade with boneless pork loin. Seal in a large zip lock bag and marinate overnight in the fridge.
Day of cooking: Slightly drip off the marinade and brown the meat with 1 tbsp ghee clarified butter over stovetop. When both sides of the pork are sealed in light golden brown, turn off the heat. Add half of one whole California orange juice, ½ tsp coarse sea salt, and the remaining liquid and marinade in the zip lock bag to slow cooker.
Slow cook on High for 6 to 6 ½ hours. (If use instant pot-slow cooker function, be sure to switch the vault to venting position !).
Reduce the liquid for 2-3 mins or thicken it with arrowroot/sweet potato powder/flour. Pour the sauce over roasted pork.