Slow Cook – Australian Pork (2024)

Instructions based off 1.2kg boneless pork shoulder, rolled

NOTE: Pork shoulder is a large piece of meat and is usually divided into two (or even three) for retail, each around 1.2-1.5kg. The top part (known as the butt) is best for slow cooking, while the lower shoulder section absorbs flavours beautifully.

Use additional ingredients of your choice:

• 2-3 cups veg
• 1 litre stock

OR follow our basic ‘Slow-Cooked Pork Shoulder with Roasted Capsicum’ recipe below.

STEP 1

Untie pork shoulder and use a sharp knife to cut into large chunks. Season generously with salt and pepper.

STEP 2

Fry the pork pieces in a large heavy-based lidded saucepan over a high heat for 5 minutes, until browned. Set aside.

NOTE: Searing the meat before cooking helps caramelize the surface and enhances the flavour of the finished dish.

STEP 3

Cook vegetables of choice for 3 minutes. Return pork to saucepan, cover with stock and any other additions of choice. If required, add water to cover. If using a slow-cooker, transfer at this stage to cooking insert. Fit the lid, then simmer with the lid slightly ajar for 3 hours, until the pork is tender. If using a slow-cooker, cook on low heat for 6-8 hours. Skim excess oil from surface before serving.

SLOW-COOKED PORK SHOULDER WITH ROASTED CAPSIc*ms

Preparation time: 5 minutes
Cooking time: 3 hours 10 minutes

• 1.2kg boneless pork shoulder, rolled
• sea salt flakes and freshly-ground black pepper
• 2 cups chopped vegetables (onion, celery, leek)
• 8 cloves garlic, crushed
• 1½ cups roasted capsic*ms, sliced
• 1 litre beef stock