Pork and quince pot roast

Recipes / Meat

Use your slow cooker to make this perfectly pulled pork with quince dish this winter.

Recipe «Pork and quince pot roast» presented in category Recipes / Meat, to prepare this dish you will need no more 8:20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp extra virgin olive oil, 800g piece pork scotch, 1 red onion, halved, cut into thick wedges, 2 large quinces, peeled, cored, cut into wedges, 2 garlic cloves, crushed , 2cm piece fresh ginger, finely grated, 1 tbsp whole fresh sage leaves, 1/4 cup honey , 1/2 cup apera, 1 cinnamon stick, 2 tsp wholegrain mustard, 140g tub apple puree, 1 1/2 cups couscous, 1 1/2 cups water, boiling, 1/4 cup pistachio kernels, roughly chopped, 1 zucchini, peeled into thin ribbons.

Ingredients:

  • 1 1/2 tbsp extra virgin olive oil 
  • 800g piece pork scotch 
  • 1 red onion, halved, cut into thick wedges 
  • 2 large quinces, peeled, cored, cut into wedges 
  • 2 garlic cloves, crushed 
  • 2cm piece fresh ginger, finely grated 
  • 1 tbsp whole fresh sage leaves 
  • 1/4 cup honey 
  • 1/2 cup apera 
  • 1 cinnamon stick 
  • 2 tsp wholegrain mustard 
  • 140g tub apple puree 
  • 1 1/2 cups couscous 
  • 1 1/2 cups water, boiling 
  • 1/4 cup pistachio kernels, roughly chopped 
  • 1 zucchini, peeled into thin ribbons 
  • Fresh sage leaves, extra, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.