Pork Brawn

Pork Brawn

Sandra Garland
5 from 2 votes
Prep Time 5 minutes
Cook Time 8 hours
Course PORK
Cuisine Cold meats, Pork
Servings 35 slices


  • 5L Sunbeam Sear and Slow Cooker


  • 1 kg Pork cut into large pieces
  • 500 ml water
  • 1 onion chopped finely
  • 5 Bay leaves
  • 3 cloves garlic -whole
  • 1/2 tsp black pepper
  • 1/2 tsp allspice
  • salt, to taste
  • 40-50 grams gelatin


  • Add everything to slow cooker except the Gelatin
  • Cook on low for 8 hours or until meat falls apart Once meat is falling apart remove it from slow cooker and cut into smaller pieces
  • Take the Bay leaves out of the broth ,and squash the garlic cloves leaving them in broth.
  • Add meat back to slow cooker. If broth isn't covering the meat add a little more water to just cover the meat
  • Add the Gelatin (I used 50 grams) and stir through. Cook for an additional 15-30 minutes.
  • Turn off slow cooker , remove lid and let slightly cool
  • Once cooled, put brawn into a container (I used 2 cordial containers with neck cut off). Put into fridge to set (I left in fridge overnight). Once set take out of container and cut to your liking (I used my meat slicer to slice it thin)
Keyword Cold meat, pork brawn

3 thoughts on “Pork Brawn”

  1. 5 stars
    Hi Eileen , i’m sure you could use other meats for this, Ive never tried it before but I don’t see why it wouldn’t work , think I might even try it myself

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