Slow Cooked Pork Pot Roast

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!

24 thoughts on “Slow Cooked Pork Pot Roast

  1. 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.

  2. 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.

  3. 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.

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