Crock Pot/Slow Cooker Pork, Prune and Port Casserole

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.

• Ready In: 4 hrs 15 mins
• Serves: 6

Ingredients

• 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

Directions

1. Place flour in a shallow dish. Season with salt and pepper. Lightly coat pork in flour.
2. 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.
3. 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.
4. Notes & tips.
5. Leg, loin or diced pork are all suitable cuts for this casserole.
6. 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.