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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
A hearty and spicy slow-cooker dish where the mulled wine NZ pork melts in your mouth
1.4kg boneless NZ pork shoulder, rind removed
3 star anise
2 cinnamon sticks
2 teaspoons caraway seeds
6 whole cloves
2 sprigs fresh rosemary, chopped coarsely
2 sprigs fresh tarragon, chopped coarsely, plus 2 Tbsp extra
2 cloves garlic, quartered
2 medium red onions, cut into thick wedges
1 c (250ml) dry red wine
1 c (250ml) chicken stock
2 Tbsp Worcestershire sauce
2 Tbsp brown sugar
2 Tbsp balsamic vinegar
½ small red cabbage (600g), cut into 6 thick slices
Baby spinach leaves, crusty bread, to serve
Kumara mash
2 medium orange kumara (800g), chopped coarsely
1 large potato (300g), chopped coarsely
60g butter
1.4kg boneless NZ pork shoulder, rind removed
3 star anise
2 cinnamon sticks
2 teaspoons caraway seeds
6 whole cloves
2 sprigs fresh rosemary, chopped coarsely
2 sprigs fresh tarragon, chopped coarsely, plus 2 Tbsp extra
2 cloves garlic, quartered
2 medium red onions, cut into thick wedges
1 c (250ml) dry red wine
1 c (250ml) chicken stock
2 Tbsp Worcestershire sauce
2 Tbsp brown sugar
2 Tbsp balsamic vinegar
½ small red cabbage (600g), cut into 6 thick slices
Baby spinach leaves, crusty bread, to serve
Kumara mash
2 medium orange kumara (800g), chopped coarsely
1 large potato (300g), chopped coarsely
60g butter
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Tie spices, herbs and garlic in a muslin bag, securing with kitchen string. Place onion in the base of a 4.5-litre (18-cup) slow cooker. Top with muslin bag and NZ pork.
Pour combined wine, stock, Worcestershire sauce, sugar and vinegar over NZ pork.
Cook, covered, on low for 7 hours 30 minutes.
Add cabbage and cook, covered, on low for a further 30 minutes. Discard muslin bag. Season to taste.
Just before serving, make kumara mash. Boil, steam or microwave kumara and potato until tender; drain.
Mash vegetables with butter in a medium bowl until smooth.
Season to taste.
Carefully remove NZ Pork from cooker, breaking into large chunks.
Serve NZ Pork with kumara mash and cabbage mixture, drizzled with some of the cooking liquid.
Top with the extra tarragon.
Accompany with baby spinach and crusty bread to mop up the juices.
A hearty and spicy slow-cooker dish where the mulled wine NZ pork melts in your mouth
1.4kg boneless NZ pork shoulder, rind removed
3 star anise
2 cinnamon sticks
2 teaspoons caraway seeds
6 whole cloves
2 sprigs fresh rosemary, chopped coarsely
2 sprigs fresh tarragon, chopped coarsely, plus 2 Tbsp extra
2 cloves garlic, quartered
2 medium red onions, cut into thick wedges
1 c (250ml) dry red wine
1 c (250ml) chicken stock
2 Tbsp Worcestershire sauce
2 Tbsp brown sugar
2 Tbsp balsamic vinegar
½ small red cabbage (600g), cut into 6 thick slices
Baby spinach leaves, crusty bread, to serve
Kumara mash
2 medium orange kumara (800g), chopped coarsely
1 large potato (300g), chopped coarsely
60g butter
Tie spices, herbs and garlic in a muslin bag, securing with kitchen string. Place onion in the base of a 4.5-litre (18-cup) slow cooker. Top with muslin bag and NZ pork.
Pour combined wine, stock, Worcestershire sauce, sugar and vinegar over NZ pork.
Cook, covered, on low for 7 hours 30 minutes.
Add cabbage and cook, covered, on low for a further 30 minutes. Discard muslin bag. Season to taste.
Just before serving, make kumara mash. Boil, steam or microwave kumara and potato until tender; drain.
Mash vegetables with butter in a medium bowl until smooth.
Season to taste.
Carefully remove NZ Pork from cooker, breaking into large chunks.
Serve NZ Pork with kumara mash and cabbage mixture, drizzled with some of the cooking liquid.
Top with the extra tarragon.
Accompany with baby spinach and crusty bread to mop up the juices.
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