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Spicy Shredded Pork
– Great in sandwiches, burritos or in lettuce
cups
Serves 4-6
2 onions, finely sliced
1.5kg pork loin
1 clove garlic, chopped
1 small red chilli, chopped
1 cup barbeque sauce
½ teaspoon ground cumin
1 cup water
¼ cup firmly packed brown sugar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ teaspoon ground cinnamon
1 teaspoon paprika
Salt and pepper, to taste
1. Scatter onions on base of slow cooker.
Place pork on top.
2. Combine remaining ingredients and pour
over pork.
3. Place lid on pan. Cook on HIGH for 6-7
hours or LOW for 12-13 hours. Season with
salt and pepper. Shred. Serve.
Asian Style Pork Belly
Serves 3-4
1kg pork belly cut into 5cm cubes
1.5L chicken stock
¹⁄
³
cup firmly packed brown sugar
¼ cup kecap manis
¼ cup rice wine
¼ cup soy sauce
1 tablespoon fish sauce
2cm fresh ginger, peeled, grated
2 cardamom pods
2 cloves garlic, crushed
1 long red chilli, sliced
1 star anise
Finely grated rind of one orange
Salt and pepper, to taste
1. Place pork in slow cooker. Add remaining
ingredients. Stir.
2. Place lid on pan. Cook for HIGH for 3-4
hours or LOW for 6-7 hours.
3. Remove pork from slow cooker. Season
with salt and pepper. Serve over rice with
cooking sauce.
TIP: If you would like crispy skin on your
pork, remove from slow cooker and cook in a
hot frypan until skin is crisp.
Recipes continued
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