1

Using a sharp knife, cut a 5cm strip of rind from orange. Finely grate remaining rind (you only need about ½ teaspoon). Peel and segment orange and set aside until required.

2

Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.

3

Cook onion and garlic in same pan, stirring, for 5 minutes or until onion has softened. Add cumin and cook, stirring, for 1 minute or until fragrant. Add combined wine, stock, rind strip and juice and bring to the boil. Pour onion mixture around pork in slow cooker. Add thyme, bay leaves and olives.

4

Cook, covered, on low for 6 hours (or high for 3 hours). Turn pork over and add capsicum. Cook, covered, on low for 1 hour (or high for 30 minutes). Transfer pork to a plate and cover to keep warm.

5

Blend cornflour with 2 tablespoons water in a jug. Add to slow cooker and stir to combine. Cook, covered, on high for 10 minutes or until sauce slightly thickens.

6

Gently stir grated rind and orange segments into sauce. Remove and discard bay leaves. Thickly slice pork and serve with sauce.