Crock Pot/Slow Cooker Pork, Prune and Port Casserole |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 6 |
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This recipe has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top. Ingredients:
1/2 cup plain flour |
1 1/2 kg pork shoulder, diced |
1 tablespoon olive oil |
1 large brown onion, cut into thin wedges |
2 garlic cloves, crushed |
1 cup port wine or 1 cup prune juice |
1/2 cup water |
375 g pitted prunes |
2 tablespoons thyme leaves |
Directions:
1. Place flour in a shallow dish. Season with salt and pepper. Lightly coat pork in flour.
2. Heat oil in a large, deep frying pan over medium-high heat. Add pork, in small batches, and cook for 3 to 4 minutes or until browned. Transfer to a plate, cover and set aside.
3. Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until soft. Spoon into slow cooker. Add port, water, prunes, thyme and pork. Stir to combine. Cover and cook for 3 to 4 hours or until meat is tender and sauce is thick.
4. Notes & tips.
5. Leg, loin or diced pork are all suitable cuts for this casserole.
6. You can cook this recipe in a casserole dish. Preheat oven to 150°C and cook, tightly covered, for 4 hours. Alternatively, cook for 3 to 4 hours over a medium-low heat in a saucepan. Check regularly to ensure casserole doesn't stick.
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