Slow-roast pork

This is my favourite way to cook pork. I can prep and put it in the slow cooker, go out and enjoy my day and come home to a stunning dinner!

Serves: 4

† 4 carrots, thickly sliced † 4 parsnips, thickly sliced † 2 onions, quartered

† 750g new potatoes, larger

ones halved

† 2 garlic cloves, minced

† 2 tsp paprika † 2 tsp onion powder † 2 tsp garlic powder † 1 tsp chilli powder † ½ tbsp salt † ½ tsp black pepper † 2kg pork shoulder † 2 tbsp oil † 1 tbsp balsamic vinegar † 2 tbsp cornflour

1

Put all the prepped vegetables and potatoes in the bottom of the slow cooker. Add the garlic and stir it through.

2

Mix the dried spices, salt and pepper together. Pat dry the pork shoulder with some kitchen paper and rub the spices into the meat. Heat the oil in a large frying pan until hot. Pour in the balsamic vinegar and stir quickly, then add the pork shoulder. Cook for 3 minutes then turn the meat over and cook for another 3 minutes. 3

Transfer the pork to the slow cooker, on top of the veg. Cover and cook on high for roughly 4 hours or low for 8 hours.

4

Remove the meat and vegetables from the slow cooker. Wrap the meat in foil and leave to rest. Transfer the veg to a tray or serving plate and keep warm in a low oven.

5

Mix the cornflour with a little cold water to make a thick paste, then stir it into the juices in the slow cooker. Turn the cooker up to high and put the lid back on. Leave for 10 minutes then check to see if it has thickened enough. You may need to add a little more cornflour if it hasn’t.

Cut off 800g of pork, shred and serve with the roasted veg, potatoes and gravy. Store the rest safely, ready for the extra meals.