Caribbean Pork over Rice

1.5 lb boneless pork loin
1 can chicken broth
3 teaspoons jerk sauce
7 oz (half a can) light coconut milk
zest of half an orange

sliced almonds - provided
1 cup rice - provided

Defrost loin overnight. Put the pork loin in the crock with the chicken broth, set on low and abandon for 6 hours. Return just to stir things up and shred pork. Add frozen jerk sauce, milk, and zest and cook until toasty. If you want your dinner less saucy, remove the lid during the last 30 mins of cooking to thicken sauce. Keep the lid on everythinf if you are like Shea, "less is less, but more is awesome!"

Cook rice with two cups of water. Nestle the pork in a bed of rice and sprinkle with almonds.