Prep 10 mins
Cook 4 hrs 5 mins
This recipe has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.
- 1⁄2 cup plain flour
- 1 1⁄2 kg pork shoulder, diced
- 1 tablespoon olive oil
- 1 large brown onion, cut into thin wedges
- 2 garlic cloves, crushed
- 1 cup port wine or 1 cup prune juice
- 1⁄2 cup water
- 375 g pitted prunes
- 2 tablespoons thyme leaves
- Place flour in a shallow dish. Season with salt and pepper. Lightly coat pork in flour.
- Heat oil in a large, deep frying pan over medium-high heat. Add pork, in small batches, and cook for 3 to 4 minutes or until browned. Transfer to a plate, cover and set aside.
- Add onion and garlic to pan. Cook, stirring occasionally, for 3 minutes or until soft. Spoon into slow cooker. Add port, water, prunes, thyme and pork. Stir to combine. Cover and cook for 3 to 4 hours or until meat is tender and sauce is thick.
- Notes & tips.
- Leg, loin or diced pork are all suitable cuts for this casserole.
- You can cook this recipe in a casserole dish. Preheat oven to 150°C and cook, tightly covered, for 4 hours. Alternatively, cook for 3 to 4 hours over a medium-low heat in a saucepan. Check regularly to ensure casserole doesn't stick.
Made this for dins tonight and was very impressed with the flavor. I was a bit short on port and topped it up with blackberry wine. The pork was very tender and the uncomplicated flavor was absolutely delicious - bold and distinctive.
I can't wait to take this for a spin, I shall cook it down, then report back. I am a prune goon!