Pork and quince pot roast

Pork and quince pot roast

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Use your slow cooker to make this perfectly pulled pork with quince dish this winter.

The ingredient of Pork and quince pot roast

  1. 1 1/2 tablespoons extra virgin olive oil
  2. 800g piece pork scotch (neck)
  3. 1 red onion, halved, cut into thick wedges
  4. 2 large quinces, peeled, cored, cut into wedges
  5. 2 garlic cloves, crushed
  6. 2cm piece fresh ginger, finely grated
  7. 1 tablespoon whole fresh sage leaves
  8. 1/4 cup honey
  9. 1/2 cup apera (dry sherry)
  10. 1 cinnamon stick
  11. 2 teaspoons wholegrain mustard
  12. 140g tub apple puree
  13. 1 1/2 cups couscous
  14. 1 1/2 cups water, boiling
  15. 1/4 cup pistachio kernels, roughly chopped
  16. 1 zucchini, peeled into thin ribbons
  17. Fresh sage leaves, extra, to serve

The instruction how to make Pork and quince pot roast

  1. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook pork, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.
  2. Add onion and quince to pan. Cook for 2 minutes. Add garlic, ginger and sage. Cook, stirring, for 1 minute or until fragrant. Stir in honey and apera. Simmer for 2 minutes. Transfer to slow cooker. Add cinnamon stick, mustard and apple puru00e9e. Stir to combine. Add pork. Cover. Cook on high for 4 hours (or low for 8 hours), turning pork twice.
  3. Just before pork is ready, place couscous in a heatproof bowl. Add boiling water. Stir to combine. Cover. Set aside for 5 minutes or until liquid is absorbed. Fluff couscous with a fork.
  4. Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add pistachios. Cook, stirring, for 2 minutes or until toasted. Add zucchini. Cook, tossing, for 2 to 3 minutes or until just tender. Add to couscous. Season with salt and pepper. Toss to combine.
  5. Transfer pork to a board. Roughly shred. Discard cinnamon stick from quince mixture. Serve pork and quince mixture on couscous, sprinkled with extra sage leaves.

Nutritions of Pork and quince pot roast

fatContent: 848.45 calories
saturatedFatContent: 33.3 grams fat
carbohydrateContent: 9.8 grams saturated fat
sugarContent: 78.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 48 grams protein
sodiumContent: 180 milligrams cholesterol

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