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  • 1.5 kg pork roast
  • baby potatoes
  • 500 ml coke
  • 2 teaspoons honey
  • bay leaves
  • 3 tablespoons curry paste
  • 2 tablespoons lemon juice
  • 2 tablespoons crushed garlic
  • ½ packet Robertson spicy steak and chop spice
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • dry mixed herbs
  • 5 cloves
  • 2 tablespoons onion powder
  • 1 or 2 tins curried butter beans

Rinse the pork roast in lukewarm salt water, pat nice and dry.
Prick holes in the roast, inserting the cloves.
Roughly rub the garlic and mixed herbs spices into the roast, drizzling with oil and make sure all areas are covered.  Pan fry the roast so that only the fatty side gets nice and golden brown.
Place roast in slow cooker and let it warm up.
When cooker is nice and hot add coke, lemon juice and honey.  Please do not cover the whole roast with coke, just halfway or quarter full.  Add all left over ingredients, excluding baby potatoes.
Let it simmer for 4 hours.  Open lid then add half cut baby potatoes.  Potatoes give water, so don’t think of adding water.
Let it cook for another 45 minutes, add the curried butter beans, mostly two tins.
Let it simmer for another half hour and take the roast out.  Let it cool and cut in pieces.  Cut from outside in, so you always have a piece of fat on the meat pieces.
When serving, pour the roast gravy over the roast and serve.

Recipe posted by Curt Harris
Photo: Curt Harris


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