Recipe

Mulled wine pork with red cabbage

A rich slow-cooker pork meal.

  • 8 hrs 30 mins cooking
  • Serves 6
  • Print
    Print
Spicy and fragrant slow cooked mulled wine pork and red cabbage is beautifully complimented with sweet potato mash for a flavoursome meal.
Looking for more slow cooker pork recipes?

Ingredients

  • 3 3 star anise
  • 2 cinnamon sticks
  • 2 teaspoons caraway seeds
  • 6 whole cloves
  • 2 sprigs fresh rosemary, chopped coarsely
  • 2 sprigs fresh tarragon, chopped coarsely
  • 2 cloves garlic, quartered
  • 2 medium red onions (340g), cut into thick wedges
  • 1.4 kg piece boneless pork shoulder, rind removed
  • 1 cup (250ml) dry red wine
  • 1 cup (250ml) chicken stock
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • ½ small red cabbage (600g), cut into 6 thick slices
  • 2 tablespoons fresh tarragon leaves, extra
Sweet potato mash
  • 2 medium orange sweet potatoes (800g), chopped coarsely
  • 1 large potato (300g), chopped coarsely
  • 60 grams butter

Method

  • 1
    Tie spices, herbs and garlic in a muslin bag; secure with kitchen string. Place onion in base of a 4.5-litre (18-cup) slow cooker. Top with muslin bag and pork. Pour combined wine, stock, sauce, sugar and vinegar over pork. Cook, covered, on low, for 7 hours 30 minutes. Add cabbage; cook, covered, on low for a further 30 minutes. Discard muslin bag; season to taste.
  • 2
    Just before serving, make sweet potato mash. Boil, steam or microwave sweet potato and potato until tender; drain. Mash vegetables with butter in a medium bowl until smooth; season to taste.
  • 3
    Carefully remove pork from cooker; break into large chunks.
  • 4
    Serve pork with sweet potato mash and cabbage and onion mixture; drizzled with some of the cooking liquid. Top with extra tarragon.

Notes

Accompany with baby spinach and crusty bread to mop up the juices.Not suitable to freeze.

More From Women's Weekly Food