- Dish Type Slow Cook
- Occasion Casual
- Cut Shoulder
- Serves 8-10
- Prep Time 15 mins
- Cook Time 8 hrs 10 mins
- 1 Brown onion, chopped
- 1 Lemon, chopped
- 2kg Pork shoulder
- 2 tbsp Olive oil
- 1 tbsp Fennel seeds
- 2 tsp Salt
- 3 tsp Finely grated lemon rind
- 1 Long red chilli, finely chopped
- 2 Cloves garlic, chopped
- ½ tsp Smoked paprika
- 1 cup Chicken stock
- 1 tbsp Cornflour
Arrange the onion and chopped lemon in the base of a 4.5-litre slow cooker. Using a sharp knife, remove and discard the rind from the pork. Heat half the oil in a large frying pan over high heat. Cook the pork, turning, for 5 mins or until browned all over. Place the pork in slow cooker.
Place the fennel seeds and salt in a mortar and pestle. Crush lightly. Add the lemon rind, chilli, garlic, paprika and remaining oil and pound to make a rough paste. Rub fennel mixture over pork.
Add the stock to slow cooker. Cook, covered, on low, for 8 hours or until pork is tender. Transfer pork to a plate. Cover loosely with foil and leave to rest for 10 mins.
Blend the cornflour and 2 tablespoons water in a small jug. Skim any fat from surface of the cooking liquid in slow cooker. Transfer 2 cups of the cooking liquid to a medium saucepan (discard remaining liquid). Bring to the boil over high heat. Reduce heat to medium. Gradually stir in the cornflour mixture. Simmer, stirring, for 2-3 mins or until sauce thickens slightly. Coarsely shred the pork. Serve pork drizzled with the sauce.
TIP: If you don’t have a mortar and pestle, use a small processor to blend the spice mixture.
SERVE WITH: Mashed potato and steamed green beans.