Slow Cooker Pork Fajitas

This recipe for slow cooker pork fajitas requires minimal prep and is a great social way of cooking for larger groups.

Servings
9 servings


Ingredients

• 1 kilogram Pork loin
• 2 Medium onions
• 400ml BBQ sauce
• 150ml Salsa
• 1 tablespoon Chili powder
• 1 teaspoon Ground cumin
• 2 grams Green peppers
• 1/2 teaspoon Salt

Directions

1. Thinly slice one of your onions.
2. Add your pork to the slow cooker and place your sliced onion on top.
3. In a bowl, mix the BBQ sauce, salsa, chili powder and cumin.
4. Pour the mixture into your slow cooker, over the pork and onion.
5. Cook on low for 8 hours.
6. After cooking, remove the pork onto a board and shred using 2 forks.
7. Slice your other onion, and chop your peppers into strips.
8. Return the pork to the slow cooker, adding your chopped veg and salt stir well.
9. Turn your slow cooker up to it’s high heat setting, cover and cook for a further 30 minutes.

Perfect served it’s own on soft warm tortillas. Optionally, you could also dish up some grated cheese and guacamole or sour cream.


This recipe would also make a great sandwich filling.

Slow Cooker Sausage and Onion Casserole

A highly adaptable recipe and perfect comfort food.


Servings
4 servings


Ingredients

• 1 tablespoon Olive Oil
• 8 Pork sausages
• 2 Medium onions
• 2 tablespoon Plain flour
• 300ml Chicken or Beef stock
• 2 tablespoon Chutney (Your choice!)
• 1 tablespoon Worcestershire sauce
• Pepper

Directions

1. Heat a pan on a medium-high heat and add a lug of olive oil.
2. Brown your sausages and add them to the slow cooker.
3. Finely chop your onions.
4. Turn down the heat slightly, add a little more oil and fry your onions for a few minutes until lightly coloured.
5. Add the flour to the pan and continue to cook for a couple of minutes.
6. Add your choice of stock slowly, stirring all the time to prevent any lumps forming.
7. Bring the heat back up and bring your sauce up to a slow boil, stirring all the time until it starts to thicken.
8. Remove from the heat and stir in your chutney, Worcestershire sauce and a pinch of pepper.
9. Add the sauce to the slow cooker and cook on auto for 6 hours.

Perfect served with some creamy mash.


This recipe is so versatile. By changing the type of sausages, chutney or stock you can completely change the dish. Have fun experimenting!

Slow Cooker Pork and Mushroom Casserole

A little bit more work is required for this slow cooker pork recipe, but it's still quite an easy one. Double concentrated stock is made by using a stock cube, and just adding half the water.


Servings
4 servings


Ingredients

• 700 grams Pork (lean)
• 225 grams Closed cup mushrooms
• 400 grams Chopped tomatoes
• 1 Large red onion
• 1 Green pepper
• 2 tablespoon Plain flour
• 2 tablespoon Tomato puree
• 300ml White wine
• 150ml Veg stock (double concentrated)
• 1 teaspoon Dried sage
• Olive Oil
• Salt and pepper

Directions

1. Finely slice the onion into rings, slice the pepper into finger sized strips, rinse and slice the mushrooms.
2. Trim any excess fat from the pork and cut into thumb sized pieces.
3. Brown the pork in a little olive oil for around 5 minutes – make sure the pork is browned on all sides.
4. Pour the meat and any pan juices into the slow cooker.
5. Add a little more oil to the pan and fry the onions for about 4 minutes, until softened.
6. Add the flour to the onions and stir to cook through.
7. Once mixed, gradually add the wine and stock, stirring all the time to avoid any lumps forming.
8. Pour the entire contents of the pan along with the mushrooms, chopped tomatoes, tomato puree and sage in to the slow cooker and give it a good stir.
9. Cook on auto for 6 hours.

Slow Cooker Pulled Pork

This will melt in your mouth. Great served over nachos with cheese, or as a hot pork baguette.


Servings
8 none


Ingredients

• 1.8 kilogram Pork shoulder
• 2 tablespoon Oil
• 2 Onions
• 2 Shallots
• 4 Cloves of garlic
• 2 tablespoon Chili powder
• 2 tablespoon Ground Coriander
• 3 Bay leaves
• 50ml Tomato Paste
• 1 can Tomato Sauce (approx 400g)
• 2 tablespoon Brown sugar
• 2 tablespoon Worcestershire sauce

Directions

1. Chop your onions, crush the garlic and thinly slice your shallots.
2. Put a pan on a high heat.
3. Season the pork generously with salt and pepper and brown on all sides in the hot pan, then add to your slow cooker.
4. In the same pan, turn down the heat and add the onions, chili powder, coriander and bay leaves for about 5 minutes.
5. Add the tomato paste, tomato sauce, sugar, Worcestershire sauce and cider vinegar to the pan.
6. Bring to the boil, making sure you scrape any caramelised pieces from the bottom of the pan.
7. Add your sauce to the slow cooker and cook on low for 8 hours.
8. Transfer the pork from the slow cooker to a board and cover lightly with foil.
9. While your pork is resting, transfer the sauce from the slow cooker into a large wide saucepan and boil on a high heat until it has reduced to roughly 3 cups of liquid. Discard the bay leaves at this point.
10. Now, using 2 forks, shred the pork and add it to your sauce.

Slow Cooker Pork Shoulder

Such a simple recipe, it barely needs instructions!


Servings
6 servings


Ingredients

• 2 kilogram Pork shoulder
• 400 grams Dry pinto beans
• 2 cans Green chillies
• 2 teaspoon Chilli powder
• 2 tablespoon Cumin
• 2 tablespoon Salt
• 2 tablespoon Oregano
• 4 Garlic cloves

Directions

1. Most pork shoulders are roughly just under 2 kilos. But if you are cooking a smaller piece, simply adjust your ingredient volumes accordingly.
2. As an optional step, you may want to seal your meat first in a hot pan with a little oil.
3. Season well and add your pork shoulder to your slow cooker.
4. Add all your other ingredients to the slow cooker. You can adjust the amount of chillies you add, depending on how spicy you like it.
5. Cook on auto for 6-8 hours.

Pork can be quite fatty so check your slow cooker towards the end of cooking and skim off any fat sitting on top.


Serve with beans and tortillas after removing bones.


This recipe was given to us by @Treatise on twitter.