About
This deliciously tender slow cooked pork is accompanied by aromatic fennel and rosemary with a hint of citrus and topped with creamy gravy.
Perfect for Sunday lunch or for New Years Day!
If you prefer you can also remove the skin from the pork after cooking and crisp it in the oven.
Ingredients
- 2 ½ pound meat beef fresh pork butt untrimmed by freshdirect
- 2 1 x sprig rosemary
- 2 medium – stalk – 7 1/2" to 8" long celery
- 1 each fennel bulb, raw
- 1 teaspoon fennel seed
- 1 clove garlic
- 1 cup water
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- ½ tablespoon lemon peel or zest raw
- 3 tablespoon heavy cream
Instructions
- Mince the garlic and finely chop the rosemary. Score the fat of the pork and scatter over the lemon zest, fennel seeds, rosemary, garlic, salt and pepper. Rub the seasonings all over the pork.
- Place the pork into the slow cooker. Quarter the fennel and celery sticks and arrange around the pork, tucking them underneath. Add the water.
- Turn the cooker to high and cook for 5 hours or slow for 8 hours until thoroughly cooked through.
- To prepare the gravy, strain the juices from the pork into a saucepan and skim the fat from the surface. Bring to a boil then reduce to a simmer until the liquid has reduced by half.
- Stir the cream into the mixture and simmer for a few minutes more until you have a thickened gravy.
- Serve the pork with the gravy and caramelized vegetables.
Nutrition Facts
- Servings: 8
- Calories: 257.1kcal/1075.6kJ (per serving)
- Fat: 13.4g (per serving)
- Carbs: 2.9g (per serving)
- Protein: 28.3g (per serving)
