I bought a slow cooker last month. It’s taking me a while to get my head around preparing everything early in the day and setting it all going at the right time, but I’m pretty sure that once I get into the habit, I will begin to love it.
One recipe I tried recently was for pork shoulder, one of the cheaper pork cuts. I never, in my wildest dreams, could have imagined that this chunk of ugly-looking meat could taste so good! It was so tender that when I tried to remove it from the cooker to carve, it simply fell apart.
It tasted pretty darn good cold the next day, too! Unfortunately, all the photos I tried to take were incredibly unflattering for the poor pork, so you’ll just have to use your imagination…or better yet, try it and see it for yourself!
Slow-Cooked Pork with Apple Gravy – serves 4-6
1-2 sprigs fresh rosemary
1 pork shoulder – the cheaper kind of pork roast works well
2 t dry mustard
1 t ground cumin
2-3 t dark soy sauce
1 t salt
1 T brown sugar
1 T cornflour or arrowroot
Coat the inside of your slow cooker with non-stick spray or brush lightly with a little oil.
Place rosemary in the bottom of the cooker.
Measure mustard, cumin and salt into a shallow bowl; add enough soy sauce to make a paste. Spread the paste over each surface of the pork and place in the slow cooker.
Core the apples and cut into quarters; place between the pork and the side of the slow cooker.
Cook on high for three hours. Push the apples further down in the pan and cook a further two hours.
Remove pork from the cooker and set aside. Place the remaining juices and apples in a small pot with the brown sugar and cornflour and heat until thickened, mashing the apple as you stir.
Recipe: 100 Great Ways to Use Slow Cookers and Crock Pots – Simon and Alison Holst