Now I know it’s getting warmer but that is no need to relegate your slow cooker to storage just yet! Whilst it might not be stew or casserole weather, slow cooked or shredded meat is an amazing accompaniment to a fabulous salad too.
This delicious pork concoction is what we used to fill our amazing COCONUT CREPES but it would be amazing however you chose to eat it. It has very few ingredients & as it is a slow cooker/crockpot recipe it requires very little work on your behalf.
1tsp ground cumin
4 dried red chilli (you can use fresh but maybe just 2), roughly chopped
4 cloves garlic, crushed
1 onion, roughly chopped
1-2L of stock or water
Pork- leg or shoulder
Pinch salt & pepper
1 cup coconut cream
1 tsp cumin
Rub the pork with the cumin, cinnamon, salt & pepper & pop it in the slow cooker (crockpot) on top of the chopped onions. Add the garlic & chilli & pour over the stock (or water) to come about 2cm from the top of the pork. Cover & let the slow cooker do it’s thing on low for 6-8 hrs. If you are doing this in the oven in a crockpot I would go with 120C for 6-8hrs. Remove from the liquid and use a fork to shred the meat. It should all fall apart easily. I then popped the meat in a baking dish, poured over 1/2 cup of the liquid from the crockpot, 1 cup coconut cream and sprinkled with another teaspoon cumin, give it a good stir and popped in in the oven on 180C for about 20 mins before serving. That last bit it completely optional. We then used it as filling for the crepes.1