SLOW-COOKER MARMALADE-AND-VINEGAR PORK
If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 8h20m
Number Of Ingredients 14
Steps:
- Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.
- Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.
- Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
- Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.
SLOW COOKER MARMALADE AND VINEGAR PORK
Steps:
- Very generously season pork with coarse salt and place in a 5-6 qt. slow cooker. In a small bowl, mix together fennel seeds, red pepper flakes, marmalade, vinegar, rosemary and garlic; pour over pork and cook on low until meat is pull-apart tender about 8 hours.. Meanwhile combine couscous, 1/2 tsp. olive oil in a bowl; add boiling water . Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress. Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids, Skim fat from surface of sauce. (A tip from Sheila - if you slow cook overnight, pour liquid in a container (bowl, jar, whatever) and refrigerate. The fat will rise to the top and become solid so that you can just lift off the top and discard, leaving the juices.) Wrap pork in heavy-duty aluminum foil and warm in a 300 degree oven or return it to warm in your slow cooker. Spoon Pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.
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