Slow cooker pork roast

Slow cooker pork roast

Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist and the vegetables are cooked alongside in the tasty gravy.

Nutrition and added data

Nutrition: Per serving (6)


Fennel seeds

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The unsung hero of the vegetable globe, knobbly, odd-shaped celeriac has a subtle, celery-like…

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Lightly crush the fennel seeds with the leaves from the thyme and the garlic in a pestle and mortar. Add 1 tbsp oil and a lot of salt and pepper, then bash to a rough paste. Rub all above the pork, then cover and chill for up to 24 hrs, if you have time (2 hrs if not).

Set your slow cooker to a reduced heat. Pour a kettleful of boiling water over the shallots, then set aside for two mins till cool adequate to handle – this will make them less complicated to peel. Minimize off the root and get rid of the papery skins. Heat the remaining oil in a massive casserole or frying pan massive sufficient to fit the pork. Brown the shallots for a number of mins then tip into the slow cooker. Add the celeriac and apples, season well and give them a mix.

Brown the pork in the identical pan, on all sides, not forgetting the ends. Sit on prime of the veg and apples, body fat-side up, nestling the joint in a tiny so you can fit the lid on. Pour the wine into the frying pan and bubble for a minute, scraping the bottom of the pan to pick up any tasty bits. Pour in the stock, honey and mustard, bubble for another min, then pour over the pork. Cover with a lid and cook on reduced for 5-6 hrs (depending on slow cooker dimension), turning the pork and stirring the veg halfway by way of cooking.

Get rid of the pork, wrap in foil and leave to rest for ten mins ahead of carving to serve alongside the veg with roast potatoes and greens.

Joss Whedon

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