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Slow cooker pork shoulder with apple and sage sauce
Slow cooker pork shoulder with apple and sage sauce
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Prep Time:
15 minutes
Cook Time:
490 minutes
Total Time:
505 minutes
Crispy pork crackling and tender meat cooked in a slow cooker, served with apple sauce.
Ingredients:
  • 2kg pork shoulder, rind removed and reserved
  • 4 eschalots, thinly sliced
  • 62.50 ml fresh sage leaves, roughly chopped
  • 4 garlic cloves, crushed
  • 2 fresh thyme sprigs
  • 4 fresh bay leaves
  • 330ml bottle crushed apple cider
  • 168.30 gm chicken style liquid stock
  • 54.00 gm maple syrup
  • 4 granny smith apples, peeled, cored, roughly chopped
  • 20.00 gm caster sugar
  • 2 tsp white wine vinegar
Instructions:
  • Trim away any extra fat from the reserved rind. Score the rind at 2.5cm intervals, then place it top-side up on a wire rack over a baking tray. Refrigerate until ready (refer to Notes). Tie the pork with kitchen string at 5cm intervals.
  • In a large frying pan over medium-high heat, heat half of the oil. Brown the pork by cooking and turning for about 5 minutes. Then, transfer the pork to a 5.5-litre slow cooker bowl.
  • Lower the heat to medium. Heat 1/2 of the remaining oil in the pan, then add the eschalot and cook for 4 minutes until softened. Stir in sage and garlic and cook for 1 more minute until fragrant. Transfer this mixture to a slow cooker along with thyme sprigs and bay leaves. Mix cider, stock, and maple syrup together, then pour into the slow cooker. Cover with the lid and cook on low for 6 to 8 hours (or on high for 4 hours), adding the apple halfway through cooking.
  • Preheat the oven to 220C/200C fan-forced. Massage rind with the remaining oil, sprinkle with salt, and roast for 40 to 50 minutes until golden and crisp. Allow to cool, then cut into pieces and set aside.
  • Remove the pork from the pan and place it on a plate, covering it to keep it warm. In a food processor, combine the apple, 1/4 cup cooking liquid, sugar, and vinegar. Pulse until roughly chopped.
  • Trim fat from pork and slice. Serve with crispy crackling, tangy apple sauce, and a sprinkle of fragrant sage.

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