Ingredients

The following ingredients have 8 Servings
  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 1 kg (2.2lbs) pork shoulder steaks (chopped into large chunks)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 large onion (peeled and finely chopped)
  • 1 red bell pepper (deseeded and chopped)
  • 3 cloves garlic (peeled and minced)
  • 60 ml (4tbsp) red wine
  • 3 tbsp tomato puree/paste (usually gluten free, but check if required)
  • 2 tbsp sugar
  • 2 x 400g (14oz) tins finely chopped tomatoes
  • 2 bay leaves
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tbsp worcestershire sauce
  • 120 ml (1/2 cup) chicken stock
  • salt and pepper (to taste)
  • Cooked pasta
  • Grated parmesan cheese
  • chopped fresh parsley

Instruction

  • Heat the butter and oil in a large pan (or in your slow cooker bowl if it has a searing function) until the butter melts.
  • Sprinkle the pork with the salt and pepper and then place in the pan. Seal the meat on all sides (should take 7-10 mins).
  • Turn the heat down and add the onion. Cook for 3-4 minutes - stirring a couple of times - until the onion starts to soften.
  • Add in the red pepper and garlic, stir and cook for a further 2 minutes.
  • Add in the red wine and let it bubble down for a couple of minutes.
  • Add in the tomato puree, sugar, bay leaves, oregano, thyme, tinned tomatoes, Worcestershire sauce and stock. Stir, and then bring everything to a gentle simmer.
  • If you've been cooking it in the pan until this stage, now is the time to pour everything into the slow cooker.
  • Cook on high for 4-5 hours or low for 7-8 hours.
  • After this time, discard the bay leaves and shred the meat with two forks or a potato masher. It should be very tender. Test for seasoning and add in more salt and pepper if needed.
  • Serve the pork on top of cooked pasta with a sprinkling of parmesan cheese and chopped parsley.