Name: Slow cooker pickled pork
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6
Ingredients: Slow cooker; 3 kilogram hand of pickled pork; 2 tablespoon brown malt vinegar; 2 dried bay leaves; 1 teaspoon black peppercorns; 2 tablespoon dark brown sugar; 1.5 litre (6 cups) water, approximately; Pressure cooker; 1.5 kilogram piece boneless rolled shoulder of pickled pork; 2 dried bay leaves; 8 black peppercorns; 4 whole cloves; 1 brown onion (150g), chopped coarsely; 1 celery stalk (150g), trimmed, chopped coarsely; 2 tablespoon light brown sugar; 2 tablespoon malt vinegar; 3 (12 cups) water, approximately

While we associate tender lamb shanks with comforting recipes to make in our slow cooker, we have to take a moment to champion this gorgeous pickled pork.

Flavourful and tender, this easy pork roast is delicious served hot with mashed potatoes, wilted cabbage and mustard or just as good when served cold (like ham), shredded with a potato salad or coleslaw.

We’ve provided both pressure cooker and slow-cooker methods here but you could also cook on your stove-top with some amendments to time and liquid volume. Looking for tips on adapting recipes?

Ingredients

Slow cooker

3 kilogram hand of pickled pork

2 tablespoon brown malt vinegar

2 dried bay leaves

1 teaspoon black peppercorns

2 tablespoon dark brown sugar

1.5 litre (6 cups) water, approximately

Pressure cooker

1.5 kilogram piece boneless rolled shoulder of pickled pork

2 dried bay leaves

8 black peppercorns

4 whole cloves

1 brown onion (150g), chopped coarsely

1 celery stalk (150g), trimmed, chopped coarsely

2 tablespoon light brown sugar

2 tablespoon malt vinegar

3 (12 cups) water, approximately

Method

Slow cooker method

Place pork, vinegar, bay leaves, peppercorns, and sugar in 4.5-litre (18-cup) slow cooker; add enough of the water to barely cover pork. Cook, covered, on low, 8 hours.

Carefully remove pork from cooking liquid; cover, stand 10 minutes before slicing. Discard cooking liquid.

Pressure cooker method

Combine pork, bay leaves, peppercorns, cloves, onion, celery, sugar, vinegar and enough of the water to barely cover pork in 8-litre (32-cup) pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 30 minutes.

Release pressure using the quick release method; remove lid. Cool pork, covered loosely in cooking liquid.

Serve warm or cold.

Ideas for picked pork leftovers

Cover and refrigerate overnight to make wonderful sandwiches, don’t forget the mustard or a favourite pickle, chutney or relish.

Pressure cooker tips

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.

Where can I buy pickled pork?

Pickled pork is a little old-fashioned, it might be necessary to order it from the butcher.

What is a “hand” of pickled pork?

The “hand” of pickled pork refers to a portion of leg and breast.

How to make silky smooth mashed potatoes?

Mashed potatoes are the perfect accompaniment to a pickled pork. The secret to our creamy mashed potatoes? Use warm milk. Recipe here.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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