We went out all day today to watch the VE Day anniversary celebrations at Duxford Imperial War Museum…
We needed something to make┬áthat you could just pop in the oven and forget; we were out for a long time and I didn’t want to have to worry about food once we got back.
Enter our pulled pork and slow cooker recipe, thanks to the wonderful Love Pork, who have some other gorgeous looking pulled pork recipes on their site. Just perfect to prepare and forget #AchieveLazy
- Pork joint
- 100g Dried apricots (could use fresh too, cut into chunks
- 1kg New potatoes, diced
- 150g Mushrooms
- 1 small onions
- 250ml Copella Apple Juice
- 250ml Vegetable Stock
- 2 teaspoons cornflower
- Sprinkling of Sage
- Cook the onion in a frying pan until it is translucent
- Add some of the the dried apricots, mushrooms, diced potatoes, and onion to the slow cooker; retaining about half. If you would like, you can par-boil the potatoes first too. This way they are more likely to be cooked through at the same time as the pork
- Brown the pork in a frying pan on the hob on all sides
- Transfer to the slow cooker
- Add the Copella Apple Juice, and the vegetable stock to the slow cooker
- Add the sage, and the remaining apricots, potatoes and onion over the top of the pork and give everything a really good stir
- Turn on the slow cooker and cook for 8-9hrs on low until the pork is very tender and the potatoes and apricots are soft
- Remove the pork from the slow cooker, cover with tin foil and leave to stand for 15-20 minutes
- Mix the cornflour with a few tables spoons of water, and add to the slow cooker until the gravy thickens. Keep warm on a low setting while the pork is standing
- Pull the pork apart after it has stood to create that wonderful delicate, and succulent meat. Serve with the sauce, and whatever you like; perhaps green vegetables, or even pop in a lovely bread roll.
Yes, I have taken liberties with the name of this dish, because of what we were doing that day – but you can’t get more English than apples now can you? Serve with green vegetables and the diced potatoes from within the casserole, and you have a lovely dish cooking while you are out.
You could chuck in a few English apples too, such as the Cox’s, to make this dish even more fruity, and sweet. Entirely up to you, but the flavour of the sage, apricot and apple, with the succulent texture of the pork are simply divine…I promise you. Enjoy.
We were provided with the pork to create this recipe, and paid for our time.