At the beginning of winter I bought a slow cooker and a few months later I am a complete convert on nights when we are all coming and going.
The seasoning for the pork is very simple but don’t be tempted to add more liquid, it really doesn’t need any.
I love chimichurri and it goes so well here, cutting through the rich meat and adding a gorgeous splash of colour.
Serves 8. Any leftover meat freezes well with the pan juices and the boys have wraps with salad, pork and chimichurri for school in the days after we have this.
Ingredients
2kg boned pork shoulder/pork butt cut into 5-7cm dice
1 large orange, juiced
3 teaspoons dried thyme
4 teaspoons dried oregano
3 teaspoons sweet paprika
1 teaspoon cayenne
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon freshly ground black pepper.
Chimichurri Ingredients
20g parsley leaves
80g fresh coriander, leaves and stalks
1 green chilli, deseeded
1 lime juiced
2 garlic cloves
75mls olive oil
Salt and pepper to taste
Method
Combine all of the pork ingredients in the slow cooker.
Cook on high for six hours.
To make the chimichurri…….
Process all of the ingredients, add a little more oil if you need to.
