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Slow-cooker pork and apple pot roast
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Prep Time:
30 minutes
Cook Time:
370 minutes
Total Time:
400 minutes
Effortlessly tender slow cooker pork roast with flavorful apple and fennel.
Ingredients:
  • 1 bunch fresh sage
  • 1.75kg piece pork scotch (neck)
  • 1 pink lady apple, cored
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, cut into thin wedges
  • 4 garlic cloves, crushed
  • 250.00 ml apple cider
  • 57.20 gm honey
  • 600g chat potatoes, halved
  • 3 baby fennel, trimmed, sliced (fronds reserved)
  • 40.00 ml balsamic glaze
  • 1 tsp finely grated lemon rind
  • 2 bunches broccolini, steamed, to serve
Instructions:
  • Set aside 8 large sage leaves for later. Finely chop the rest of the sage leaves. Make 8 cuts about 3cm deep, spaced about 2cm apart, on the top of the pork. Slice the apple into 16 thin wedges, discarding any extra. Stuff each slit in the pork with 2 apple wedges, skin-side up, and 1 sage leaf each.
  • In a flameproof slow cooker bowl, heat oil over medium-high heat. Sauté onion until soft, about 5 minutes. Add garlic and chopped sage; cook until fragrant, about 1 minute. Mix in cider and half the honey. Add potato and fennel. Transfer everything to the slow cooker and place pork, cut-side up, on top of the vegetables.
  • In a bowl, mix balsamic vinegar, lemon zest, and the rest of the honey. Season with salt and pepper. Reserve half of the glaze. Brush the pork with the remaining glaze. Cover and cook on low heat for 6 hours, or until the pork is tender.
  • Drizzle the pork with the delicious glaze you set aside earlier and sprinkle it with aromatic fennel fronds. Serve alongside vegetables and a touch of the cooking liquid, if desired.

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