I love slow cooked pork dishes – this is great as without the rind, it is not overly rich and fatty! The original recipe came from an Australian Women’s Weekly Cookbook and has been greatly modified.
Hints & Tips
- Leftover pork shoulder can be chopped into pieces and added to my Bolognese Sauce to create a fabulous sauce to have with fresh pasta!
- GF, DF, SF.
- 2 kilograms Pork Shoulder, Boneless Without Rind, Cut into Large Chunks
- 2 Large Brown Onions, Chopped Coarsely
- 1/2 cup Olive Oil
- 12 Cloves Garlic, Minced
- 2 tablespoons Cracked Black Pepper
- 2 tablespoons Sea Salt
- 5 tablespoons Dried Chilli Flakes
- 6 tablespoons Fennel Seeds
- 1 Lemon
- 1 cup Chicken Stock
- Grate rind from lemon and chop lemon into small chunks.
- Cook fennel seeds in a dry, large frying pan until fragrant. Using a mortar and pestle or coffee grinder, crush fennel seeds.
- Add chilli, salt, pepper, garlic, lemon rind and 4 tablespoons of olive oil and mix to a paste.
- Heat remaining oil in a pan. Cook pieces of pork shoulder in the pan until browned all over.
- Spread fennel mixture all over pieces of pork.
- Place onion, stock and chopped lemon in base of 4.5l slow cooker.
- Top with pork. Cook, covered, on low for 10 hours.
- Remove pork from cooker. Stand for 10 minutes, covered, before serving.