Slow cooking meat seems to be the fashion at the moment so I have been trawling the meat counters of Surrey looking for things to stick in my Le Creuset. This time round I found a rack of pork chops which hadn’t been cut up and decided to create something interesting from scratch:
I combined this big lump of swine with some salami and chorizo I got at the BBC Good Food Show. Essential items for Slow Cooked Pork Pot Roast:
- Pork Joint, bone(s) in
- Salami and chorizo to taste
- Fresh sage
- Mustard powder
- Runny hunny
- Carrots
- Onions
- Red pepper
- Mushrooms
- Pepper
- Cooking apple
- Lager (or cider if to hand)
First off chop the vegetables and sausage. Core and peel the apple and chop up:
Then sear the joint in oil in the pot and set aside.
Add the chopped up ingredients to the pan and gently fry until the sausage releases its oils:
Add the meat back to the pot. Then add the mustard, honey, sage and apple:
Pour in some lager and cook at about 100 degrees centigrade for 2 hours or so:
Serve up straight (no need for bulking with starchy stuff)
It wasn’t bad for a random creation – honey and mustard is standard stuff with pork but the spicy sausage added that extra little kick!
Happiness Stan Lives Here 
That seriously looks good….I’ve got a pork roast I’ve been wondering what to do with! Thanks!
Glad to be a help!
Aren’t slow cookers the best? Fix it and forget it I say. I had a male friend once who perceived that if 12 hours would make a chuck roast tender, 24 would make it perfection. When he opened the lid there was a small mound of something that resembled a cigar on the bottom of the pot. Hah.
Its a delicate art isn’t it!? I’ve done many a joint that I thought would cook for twelve hours where eight would do!
I’m a vegetarian but my husband and kids aren’t. I’m always looking for new ways to make roast…this would probably be great!
Yes I have to create multiple meals – vegetarian wife and the youngest is a fussy eater
Garlic and more garlic.
You could have a point.
I shouldn’t have looked at this post. I’m still on my cleanse. I want some now and I can almost smell it….
Looking at food is almost as good as eating it. Almost.
That’s like how nerds date right? They look at pictures of girls instead of actually going out with them. I’ve been doing that with food lately.
Exactly. just dont let anyone find out
Looks very good. What is the weather like over there? We are having a muggy, horrible heat wave so this recipe will have to wait for the fall.
It was 90 on Thursday followed by hailstones the size of golfballs and floods. The world has gone nuts again
We have also had crazy weather on this side of the Atlantic. Wild fires out west. What’s next? Locusts?!
We get as much coverage of US weather in the UK as we do of UK weather, we’re obssessed!
This looks amazing. I’m allergic to apples, but I’m sure that I can just leave it out. Yum!
Yes you can definitely not bother with the apples – I almost forgot that ingredient anyway
looks delicious!
Thanks yes it wasn;t half bad!
The finished result is my kind of dish.
Yes its not haute cuisine its kind of rustic!
I was wasting some time on twitter and saw two Irish butchers comparing slow cooking times for some lumps of meat. Ten and twelve hours at around 100 degrees. Perhaps a bit extreme?
The pork looks excellent.
Best,
Conor
Yes the meat would have died all over again cooking that long