Slow-cooked pork bread rolls, suitable for lunch on the weekend or as dinner with some soup. You can use almost any vegetables; whatever you have at home is fine. It is better if you marinate the pork overnight; if you do not have time, you can throw all the ingredients below in the slow cooker on the day.
Slow-Cooked Pork Bread Rolls
Print RecipeIngredients
- Marinade Ingredients
- 800 grams of ground pork (try to use organic)
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of cumin
- 1 teaspoon of cardamon
- 1 teaspoon of fennel
- 1 teaspoon of nutmeg
- 1 tablespoon of finely chopped thyme
- 1 teaspoon of cinnamon
- 2 tablespoons of hot chilli sauce
- 2 tablespoons of Worcestershire sauce
- Slow Cooking Ingredients
- 1 tablespoon of fresh chilli
- 2 fresh garlic gloves
- 2 chopped carrots
- 1 chopped celery
- 1/2 yellow onion
- 2 chopped potatoes
- 1 tablespoon of finely chopped thyme
- 1/2 chopped sweet potatoes
- A handful of chopped cauliflower
- A handful of chopped broccoli
- 1 cup of red wine
- 1 cup of water
- 4 buttered wholemeal bread rolls
- Organic sweet chilli sauce
Instructions
- Preferable the night before, marinate the pork in a plastic bag by soaking the pork in the ingredients above. Keep in your fridge until the morning.
- In the morning or at lunchtime (you need a minimum of 6 hours in the slow cooker), bring the slow cooker out, place the marinated pork in the cooker, add all the other ingredients, and start cooking on low. Every hour or so, you need to baste the pork by using the juices at the bottom of the slow cooker.
- Serve on bread rolls with lettuce and sweet chilli sauce.
