slow cooker roast pork

May 9, 2019

Serves 6

Reset: Suits all phases
Great Shape: protein, vegetable, fat


1kg pork shoulder or pork roast
2 tsp salt
2½ cups water (or 1 cup if using slow cooker)
1 bay leaf
5 black peppercorns
2 tsp dried thyme or dried rosemary
2 garlic cloves
45g fresh ginger
1 Tbsp olive oil or coconut oil
1 Tbsp paprika powder
½ tsp ground black pepper
1½ cups cream
juices from the roast


  1. Preheat the oven to a low heat: 100°C. Place the pork in a deep baking dish and season with salt. Add water to cover 1/3 of the meat. Add bay leaf, peppercorns, and thyme. Cover the baking dish with foil and place in the oven for 7–8 hours. (For the slow cooker, cook for 8 hours on low or 4 hours on high.)
  2. Remove the meat from the baking dish, and reserve the pan juices in a separate pan.
  3. Turn the oven up to 220°C. Grate or finely chop the garlic and ginger in a small bowl. Add oil, paprika and pepper and stir well to combine. Rub the meat with the garlic/herb mixture.
  4. Return the meat to the baking dish, and roast for about 10–15 minutes, or until golden brown. Remove from the oven, cover with the foil, and allow to rest for 10 minutes.
  5. Meanwhile, strain the reserved pan juices to remove any solids. Boil the juice in a saucepan and reduce to about half the volume, if needed, about 1 cup.
  6. Add the cream and bring to a boil. Reduce the heat and let simmer for about 20 minutes or to your preferred consistency.
  7. Cut the meat into thin slices and serve with the creamy gravy and vegetables of your choice.
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