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How to make Slow cooker pork and apple pot roast

Yield = 8
Prep time: 0:30
Cook time: 6:10
Total time: 6:40

Ingredients

  • 1 bunch fresh sage
  • 1.75kg piece pork scotch (neck)
  • 1 pink lady apple, cored
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, cut into thin wedges
  • 4 garlic cloves, crushed
  • 1 cup apple cider
  • 2 tablespoons honey
  • 600g chat potatoes, halved
  • 3 baby fennel, trimmed, sliced (fronds reserved)
  • 2 tablespoons balsamic glaze
  • 1 teaspoon finely grated lemon rind
  • 2 bunches broccolini, steamed, to serve

Method

  • Step 1 Reserve 8 large sage leaves. Finely chop remaining leaves. Cut 8 x 3cm-deep slices (about 2cm apart) across top of pork. Cut apple into 16 thin wedges (discard any remaining apple). Place 2 pieces of apple, skin-side up, and 1 sage leaf into each slit.
  • Step 2 Heat oil in a flameproof slow cooker bowl over medium-high heat. Cook onion for 5 minutes or until soft. Add garlic and chopped sage. Cook for 1 minute or until fragrant. Stir in cider and half the honey. Add potato and fennel. Transfer bowl to slow cooker. Place pork, cut-side up, on top of vegetables.
  • Step 3 Combine balsamic, lemon rind and remaining honey in a bowl. Season. Set half the glaze aside. Brush remaining glaze mixture over pork. Cover with lid. Cook on low for 6 hours or until tender.
  • Step 4 Drizzle pork with reserved glaze. Sprinkle with fennel fronds. Serve with vegetables and a little of the cooking liquid, if desired.