Why recepie famous for?
Pork loin and mutton OR shoulder slow cooked in an incredible Honey Butter sauce! I love the way the pork soaks up the flavour of the sauce - and how it only requires
Ingredients
1.75 - 2.5 kg / 3.5 - 5lb pork loin OR shoulder/boston butt ,or scotch fillet, skinless (Note 1)1.5 tbsp olive oil , separated
SPICE RUB:
2 tsp EACH paprika, thyme
1 tsp EACH garlic powder, onion powder
1/2 tsp cayenne pepper , optional
1/2 tsp pepper
2 tsp salt
HONEY BUTTER SAUCE:
125 g / 1/2 cup butter , unsalted
3/4 cup / 225 g honey
5 cloves garlic , minced
1/4 cup / 65 ml cider vinegar
1/2 tsp salt and pepper , each
THICKENER:
3 tsp cornflour/cornstarch mixed with splash of water
Instructions
Spice Rub: Rub pork with about 1 tsp oil. Mix Rub together then sprinkle over pork. Pat to adhere all over.Brown: Heat 1 tbsp oil in a large skillet over medium heat. Add pork and sear all around until deep golden brown (don't let spices burn). Place pork in slow cooker.
Honey Butter Sauce: Wipe pan. Add butter and melt. Add garlic and cook for 1 minute until golden. Add remaining Sauce ingredients, mix, simmer rapidly for 30 seconds.
SLOW COOK:
Pour Sauce over pork. Cover slow cooker.
Pork loin - Cook on LOW for 4 to 5 hours,
Pork Shoulder - Cook on LOW for 10 hours (Note 6 for oven, IP and pressure cooker).
Remove pork onto serving platter, cover loosely with foil (10 - 20 minutes rest).
Pour all juices in slow cooker into large saucepan. Add cornflour water mixture, mix.
Thicken Sauce: Simmer on medium high for 5 minutes or until it reduces down to a syrupy consistency (Note 2).
Slice pork into thick slices (1.5 - 2 cm / 3/5 - 4/5" thick). Serve with PLENTY of Honey Butter Sauce!
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