This is a beautiful way to cook pork and is so versatile it can be used as a main, in salads, in wraps, served with mashed potato and you get the idea! My family loves it with coleslaw. This is a great slow cooker recipe but you will need to allow a little bit of time before dinner to shred the meat.
1-1.5kg piece of pork (see tip below)
2 teaspoons fennel seeds, ground
1 1/2 teaspoons black peppercorns, ground
3 teaspoons good quality salt, ground
3 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon cinnamon
1/2 teaspoon chilli powder
2 bay leaves
1/2 cup stock
1/3 cup apple cider vinegar
100ml tomato passata
2 cloves garlic, minced
Marinade the meat for a few hours or overnight in the fennel seeds, pepper, salt, paprika, cumin, cinnamon and chilli. Place in the slow cooker with the bay leaves, stock, vinegar, passata and garlic and cook on low for 8 hours or high for 4 hours. When cooked, the meat will 'pull' easily with a fork into shreds. Serve with vegetables, salad or coleslaw.
The size piece of pork you choose will depend on how much meat you want to cook so be flexible about what size you choose. I like the cheaper cuts of meat as they tend to be more succulent when cooked slowly. Leftover meat and sauce can be laid out on a chopping board and put in the freezer. Once frozen, put the meat in a ziplock bag. It is beautiful in a salad with some coriander as the sauce provides the dressing.