December 11, 2014
6 hrs 10 mins
1 cup pineapple juice
Vegetables to roast
1Place 1 cup pineapple juice and piece of pickled pork on a bed of vegetables
2Cook for 6hrs on low
3When meat and veg is cooked place in the oven to crisp.
4If the pork has crackle this will brown nicely.
5You can use some of the juice for gravy but it may be too salty to use all the juice.
Submitted by Chris McInnes
February 15, 2018
I used a cup of pine/orange juice because it was all I had. I also added 2 cloves of minced garlic, peeled slices from 2 cooking apples and one onion in rings.
At the end of the cooking I blended all the solids apart from the meat but not much juice (so not to be too salty) with a spoon of mustard and spoon of cream. This made a nice sauce for the meat and for other veges I had prepared separately. I didn’t brown meat in the oven.
Kids loved it!
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