Winter is the season for slow cooking. Try this delicious fall-apart pork with tangy horseradish apple sauce.
Ingredients
- 1.2kg pork scotch (neck)
- 1 cup Massel chicken style liquid stock
- 2 sprigs fresh rosemary
- 900g desiree potatoes, peeled, roughly chopped
- 50g butter
- 1/2 cup milk
- 2/3 cup apple sauce
- 2 teaspoons prepared horseradish
- Steamed baby carrots, to serve
- Steamed green beans, to serve
Method
- Step 1Place pork, stock and rosemary in the bowl of a slow cooker. Cover with lid. Cook on high for 4 hours or until pork is very tender.
- Step 2Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 to 15 minutes or until potato is very tender. Drain. Using the back of a wooden spoon, push potato through a fine sieve over a heatproof bowl. Add butter and milk. Stir to combine. Season with salt and white pepper. Cover to keep warm.
- Step 3Transfer pork to a plate. Pour the pan juices into a large jug. Skim any fat from top. Cover to keep warm. Using 2 forks, shred pork.
- Step 4Combine apple sauce and horseradish in a small bowl. Serve pork with mash, apple sauce mixture, pan juices, carrots and beans.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1641 kj
Energy
11g
Fat Total
6g
Saturated Fat
3g
Fibre
49g
Protein
132mg
Cholesterol
370.12mg
Sodium
8g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
You can find jars of horseradish in the condiment aisle of the supermarket.
- Author: Alison Adams
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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