A crusted deliciously spiced tender roast, pulled into thin strips, drizzled with sauce and served with delicious sides, it's a feast! This recipe uses the KitchenAid Artisan Slow Cooker.
Ingredients
1 1/2 tablespoon olive oil
1.5 kg piece pork scotch fillet
1 1/2 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground smoked paprika
2 teaspoons ground pepper
2 teaspoons salt flakes
3 cloves garlic, roughly chopped
200ml good quality bottled tomato sauce (passata or sago)
50ml chicken stock
1 tablespoon currants
Grated rind and juice of 1 lime
Method
For best results use the KitchenAid Artisan Slow Cooker
Smear the pork with the olive oil, ground spices and season with about half of the salt and pepper
Heat a heavy based non-stick frying pan
Brown the meat well on all sides but make sure the spices do not burn. Remove from pan and place in the slow cooker
Add the garlic, tomato sauce, chicken stock, currants, lime and remaining salt and pepper to the frying pan. Bring to a boil, stirring well, making sure to include all the flavoursome bits from the bottom of the frying pan
Pour sauce over the meat. Cover with the lid
To programme the KitchenAid Slow Cooker: Select the 'power 'button to turn the slow cooker on. Select 'medium', Push the '+' button to 7.30 (hours). Allow to cook. The timer will count down. At the end of the cooking time the slow cooker will automatically switch to the keep warm setting (this function will hold for 4 hours)
To Serve: Remove the pork and allow to rest for 15 minutes. Using two forks or your fingers, pull the pork into strips. Drizzle with some of the sauce
Serve with tortillas, guacamole, sour cream and other sides as desired.
Tips & Hints
The sauce can be removed from the slow cooker at the end of the cooking time and placed in a saucepan over medium heat to reduce and thicken slightly if desired
The slow cooker can also be used manually, please refer to the manual for instructions
