Orange Pork Lo Mein

1 lb. boneless center-cut pork loin roast, cut into 3/4 in. pieces
1 large onion, halved lengthwise and cut into 12 wedges
1 red bell pepper, cut into bite size strips
2 medium carrots, sliced
3 garlic cloves, pressed or finely minced
2 tsp. finely chopped fresh ginger
1/2 C. orange juice
1/2 C. orange marmalade
1 1/2 tsp. chili puree
2 Tbsp. fresh lime juice
1 Tbsp. cornstarch
1 tsp. salt (or more to taste)
4 oz. fresh snow pea pods, strings removed
3 C. hot cooked lo mein noodles or substitute

Spray 4-5 qt slow cooker with cooking spray. Place pork, onion, bell pepper, carrots, garlic, ginger, orange juice, marmalade, and chili puree.
Cover and cook on low 6-8 hrs. or high 3-4 hrs.
In a small bowl, mix lime juice, cornstarch, and salt. Stir cornstarch mixture and pea pods into cooker. If needed, increase heat to high; cover and cook about 15 min. longer or until pea pods are crisp-tender. Serve over noodles.

Helpful Tips: You can make your own chili puree. Choose a dried chili pepper of your preferred heat. Remove the stem and split it to remove seeds and veins. place flat in a dry skillet and place over medium heat about 2 min. per side, being sure the fan is on and that you do not breath in the aromatics from directly over the pan. Soak in water for 20-30 min., then pulse in food processor until smooth.
You can use spaghetti or linguine noodles in place of lo mein noodles.
I have found ginger to be much easier to work with if you freeze it, then use a micro plane/grater instead of chopping.