Gluten Free, Lactose Free, Pork
February 26, 2016
7 hrs 30 mins
7 hrs 45 mins
1.5 - 2kgs Pork
1/2 kg Baby Carrots or thick sliced
1 large Onion, diced
3 Cloves Garlic, crushed
750gms Mushrooms (swiss and button, sliced
400mls Chicken or Vegetable stock
300mls Cream (I used Zymil LF)
1 tblspn Parsley, fresh
1 tblspn Basil, fresh
1 tblspn Majoram, fresh
1 tblspn Oregano, fresh
1 tblspn Thyme, fresh
1 tblspn Corriander, fresh
1/2 tblspn Rosemary, fresh
3 Bay leaves, fresh
1/4 tspn Cumin
2 tspns Coconut Sugar
pinch Cracked Pepper
Juice of 1 Lemon, small
2 tblspns Cornflour
1Place carrots in bottom of slow cooker bowl.
2Sit pork on top.
3Tip vegetables and herbs over pork.
4Combine stock, cream, lemon juice, cumin, tumeric, sugar, pepper and cornflour in a jug. Pour over everything in slow cooker bowl.
5Cook for 3hrs high and 5-6hrs low (Contempo 5.5L sc)
6Remove bay leaves, shred and serve.
7Would feed 6-8 depending on what you serve with. I have some having with salad, some in bread rolls and some with rice.
1Egg, Gluten, Lactose and Soy free
Submitted by Felicity Barnett
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