Use your slow cooker to make this perfectly pulled pork with quince dish this winter.
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook pork, turning, for 5 to 6 minutes or until browned all over. Transfer to a plate.
- Add onion and quince to pan. Cook for 2 minutes. Add garlic, ginger and sage. Cook, stirring, for 1 minute or until fragrant. Stir in honey and apera. Simmer for 2 minutes. Transfer to slow cooker. Add cinnamon stick, mustard and apple purée. Stir to combine. Add pork. Cover. Cook on high for 4 hours (or low for 8 hours), turning pork twice.
- Just before pork is ready, place couscous in a heatproof bowl. Add boiling water. Stir to combine. Cover. Set aside for 5 minutes or until liquid is absorbed. Fluff couscous with a fork.
- Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add pistachios. Cook, stirring, for 2 minutes or until toasted. Add zucchini. Cook, tossing, for 2 to 3 minutes or until just tender. Add to couscous. Season with salt and pepper. Toss to combine.
- Transfer pork to a board. Roughly shred. Discard cinnamon stick from quince mixture. Serve pork and quince mixture on couscous, sprinkled with extra sage leaves.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set