About this recipe:As the winter nights have drawn in I wanted to use up some leftover roast shoulder of pork from Sunday's roast dinner! I looked around for some inspiration and then came up with my own version. It is a saucy dish and the pork does fall apart (well mine did using leftover roast pork), so make full use of crusty bread when serving. I hope you enjoy it as much as we did!
500g leftover roast pork (any cut will do) cut into 2cm chunks
1 tablespoon olive oil
2 onions, sliced
3 cloves garlic, chopped
1 fresh chilli pepper (as hot as you like), sliced
1 courgette, sliced
2 red peppers, cut into chunks
250ml dry cider (still or sparkling)
1 tablespoon tomato puree
1/2 teaspoon dried oregano
1/2 teaspoon dried crushed chilli flakes
1 splash Worcestershire sauce, or to taste
salt and pepper to taste
100g baby button mushrooms, halved
2 teaspoons pork gravy granules to thicken
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Method Prep:25min › Cook:4hr › Ready in:4hr25min
Preheat the slow cooker to High setting.
In a frying pan over a medium heat, stir fry pork in olive oil for 5 minutes and then add onion and garlic continuing to stir fry until onion starts to soften. Add fresh chilli pepper, courgette and red peppers and continue stir frying for another 5 minutes.
Pour in the cider, then add the tomato puree, oregano, dried chilli flakes, Worcestershire sauce and seasoning and stir well, getting all of the residue from the bottom of the pan. Bring to a simmer and then transfer to your slow cooker.
Cook for 3 hours on high then add mushrooms. Adjust seasoning to your own taste - more salt and pepper or Worcestershire sauce. Continue cooking for another hour.
Just before you are about to serve stir in 2 teaspoons of pork gravy granules to thicken. Use more if you need or want to - you choose.
Serve with mashed potatoes and crusty bread to mop up all of the delicious juices!
If you are going to use fresh pork instead of leftover roast pork, ensure that it is fully cooked before adding the onion and garlic.