Name: Mulled wine pork with red cabbage
Prep time: 30 min
Cook time: 480 min
Total time: 510 min
Yield: 6
Ingredients: 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

Mulled wine pork with red cabbage

A rich slow-cooker pork meal.

Serves 6

Prep

30M

Cook

Total

8H 30M

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 recipes?

Ingredients

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. Accompany with baby spinach and crusty bread to mop up the juices.

Not suitable to freeze.
Note

Women's Weekly Food

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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