Pork and quince pot roast

Pork and quince pot roast


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
cholesterolContent: 48 grams protein
sodiumContent: 180 milligrams cholesterol

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