Slow-roasted pork neck with horseradish apple sauce

Cooking Meat Slow-roasted pork neck with horseradish apple sauce

Winter is the season for slow cooking. Try this delicious fall-apart pork with tangy horseradish apple sauce.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place pork, stock and rosemary in the bowl of a slow cooker. Cover with lid. Cook on high for 4 hours or until pork is very tender.
  2. Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is very tender. Drain. Using the back of a wooden spoon, push potato through a fine sieve over a heatproof bowl. Add butter and milk. Stir to combine. Season with salt and white pepper. Cover to keep warm.
  3. Transfer pork to a plate. Pour the pan juices into a large jug. Skim any fat from top. Cover to keep warm. Using 2 forks, shred pork.
  4. Combine apple sauce and horseradish in a small bowl. Serve pork with mash, apple sauce mixture, pan juices, carrots and beans.

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1.2kg pork scotch
1 cup Massel chicken style liquid stock
2 sprigs fresh rosemary
900g desiree potatoes, peeled, roughly chopped
50g butter
1/2 cup milk
2/3 cup apple sauce
2 tsp prepared horseradish
Steamed baby carrots and green beans, to serve

Adv

Autors
Preparation time
15
Cooking time
4:00
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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