SLOW COOKER PORK LOIN ROAST OR PORK SHOULDER
Weer die naweek gemaak en dit bly ‘n wenner, ek het varknek gebruik.
- 1.75 – 2.5 kg pork neck, loin OR shoulder
- 1.5 tablespoon olive oil, separated
- Spice rub:
- 2 teaspoon EACH paprika, thyme
- 1 teaspoon EACH garlic powder, onion powder
- ½ teaspoon cayenne pepper, optional
- ½ teaspoon pepper
- 2 teaspoon salt
- Honey butter sauce:
- ¾ cup honey
- ½ cup butter, unsalted
- 5 cloves garlic, minced
- ¼ cup cider vinegar
- ½ teaspoon salt and pepper, each
- Thickener:
- 3 teaspoon cornflour/cornstarch mixed with splash of water
Spice Rub:
Rub pork with about 1 teaspoon oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.
Brown:
Heat 1 tablespoon oil in a large skillet over medium heat. Add pork and sear all around until deep golden brown (don’t let spices burn). Place pork in slow cooker.
Honey Butter Sauce:
Wipe pan. Add butter and melt. Add garlic and cook for 1 minute until golden. Add remaining sauce ingredients, mix, simmer rapidly for 30 seconds.
SLOW COOK:
Pour sauce over pork. Cover slow cooker.
Pork loin – Cook on LOW for 4 to 5 hours.
Pork Shoulder – Cook on LOW for 10 hours .
Remove pork onto serving platter, cover loosely with foil (10 – 20 minutes rest).
Pour all juices in slow cooker into large saucepan. Add cornflour water mixture, mix.
Thicken Sauce:
Simmer on medium high for 5 minutes or until it reduces down to a syrupy consistency.
Slice pork into thick slices (1.5 – 2 cm / 3/5 – 4/5″ thick).
Serve with PLENTY of Honey Butter Sauce!
Recipe posted by: Wayne Dugmore|
Photo en tested: Marika Tegmann
