When we went shopping this week I couldn’t resist a reduced boned and rolled shoulder of pork. I was going to roast it but I’ve always fancied cooking a joint in my slow cooker as the meat is almost guaranteed to be soft and tender.
So this is how I did it: WARNING- remember what size your slow cooker is.. don’t buy a piece of meat too big to go in there!! If the rind is still on the pork you will have to remove it. CAREFULLY remove any string holding the pork together, remove the rind (you can roast it for crackling if you like!) then roll the pork back up and tie with the string.
1 or 2 onions – peeled and roughly chopped
1 apple – peeled, cored and roughly chopped
1 boned and rolled shoulder of pork – rind removed.
1 tsp of chopped sage
half pint of cider
half pint chicken stock
Freshly ground black pepper
- Put the onions, apple and sage into the slow cooker.
- In a frying pan, brown the pork on all sides. Place in slow cooker on top of the onions and apples.
- Pour cider and stock into the frying pan and bring to the boil add pepper to taste. Pour over into the slow cooker.
- Place lid on slow cooker and cook on LOW for 6 to 7 hours. You can turn the pork after 3 to 4 hours.
- Carefully remove the pork and place in a large dish. Leave to stand for 15 to 20 mins.
- To shred the pork use two forks or even quicker use your hands (wash them first of course!!). Just pull chunks off and pull apart.
The liquid in the slow cooker will make a good gravy. I used a hand blender to liquidise the onion and apple then thickened it with some chicken gravy granules. Adjusting seasoning to suit your palate.
Serve with vegetables.
What to do with the left overs
Pour over JUST ENOUGH gravy to moisten the meat.
Use for pulled pork rolls – place the amount you need into a hot frying pan with some BBQ or Peri Peri or Reggae Reggae Sauce. When heated through pile into a roll and enjoy!!
Stir fry with vegetables and noodles or rice. It was lovely with a Plum sauce!
Use in place of chicken for Fajitas.
Portion out into freezable boxes and pour over more gravy. Cool in the fridge then freeze. Use anyway you wish.
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