Pork and apple rissoles
25 mins
2kg pork shoulder (bone in), skin scored
4 cloves garlic, sliced thickly
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp fennel seeds
1 onion, thinly sliced
1 cup water or reduced-salt chicken stock*
You can swap:
Step 1
With a small knife make small slits in the pork flesh and insert a piece of garlic in each slit.
Step 2
Combine the spices and rub all over the pork.
Step 3
Place onion on the base of a slow cooker.
Step 4
Add the pork and stock and cook covered on low for 8 hours or until the pork falls off the bone.
Step 5
Remove the skin and fat and discard. Shred meat with two forks. Add back some cooking liquid to moisten the pork.
Food safety tip: if you are taking leftovers for lunch, pork needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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