IN THE POT | SLOW-COOKED PORK WITH CHORIZO & WHITEBEANS

I made this one during the week because HUBBY is mad for chorizo.  I’m not really sure what happened with this dish, I suspect it was in the slow cooker for too long as the pork turned out looking a little more like shredded pork (it just feel apart as we tried to slice it) than roast pork like the picture on Taste.  It smelt so good cooking it was awesome to come home too.

HUBBY really liked this dish.  I didn’t.  I felt the chorizo was too overpowering and I don’t really like mushy apple either.

I was concerned that there wasn’t going to be enough liquid in the pot but so much fluid comes out of the chorizo and pork it’s nothing to worry about.  It was an interesting dish to make and great for winter (if you like chorizo).

Slow-Cooked Pork with Chorizo & Whitebeans

1.5kg-piece boneless pork leg, trussed
olive oil
2 sprigs rosemary
2 chorizo sausages, sliced
1/4 cup (60ml) chicken stock
400g can whitebeans (cannellini), rinsed and drained
1 apple, cut into wedges
steamed vegetables and crusty bread, to serve

1. Heat a large non-stick frying pan over medium-high heat and spray with oil spray. Rub the pork with a little olive oil and sprinkle with salt and cracked black pepper. Cook the pork, turning occasionally, until browned on all sides. Transfer to a plate.

2. Place pork in the slow cooker along with the rosemary, chorizo and stock. Cover and cook according to the slow cooker manufacturer’s instructions (see note).

3. Twenty minutes before serving, stir in the whitebeans and apple. Cover and continue to cook. Transfer pork to a plate, cover and rest for 10 minutes, then slice and divide between serving plates along with the chorizo and whitebean mixture. Drizzle with cooking juices and serve with steamed vegetables and crusty bread.

Source: Taste.com.au – June 2009, Page 4 Recipe by Kate Murdoch