Scandinavian pork pot roast
Baked trimmed pork neck
480 g, (buy 600g), fat trimmed
2 medium, quartered
⅔ cup(s), (160ml), apple
2½ tbs, apple cider
2 tbs, dark
Ground all spice
Apple, pink lady, unpeeled, fresh
4 medium, quartered
- Heat oil in a large non-stick frying pan over high heat. Add pork and cook, turning, for 5 minutes or until browned. Place in a 4.5-litre (18-cup) slow cooker.
- Reheat same pan over medium heat. Add onion and cook, turning, for 5 minutes or until browned. Transfer to cooker.
- Add cider, 2 tablespoons vinegar, sugar and allspice to pan and cook, stirring, for 1 minute or until sugar has dissolved. Pour over pork in cooker. Cook, covered, on high for 2½ hours (or low for 5 hours). Add apple and cook, covered, on high for 30 minutes (or low for 1 hour) or until apple and pork are tender.
- Remove pork, apple and onion from cooking liquid. Slice pork and sprinkle with parsley. Add remaining vinegar to cooking liquid. Serve pork with apple, onion and a little cooking liquid.