Slow cooked pork in ginger beer

Get some pork on your fork.

  • 8 hrs cooking
  • Serves 6
  • Print
Slow cooked pork in a fragrant ginger beer sauce with ginger, cinnamon and fennel for deliciously tender meat that's packed with flavour.
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  • 2 tablespoons olive oil
  • 1.5 kg piece pork scotch fillet (neck)
  • 12 shallots (300g), halved
  • 100 grams sliced prosciutto, chopped coarsely
  • 2 cloves garlic, crushed
  • 2 teaspoons fennel seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1½ cups (375ml) ginger beer
  • ⅓ cup (80ml) chicken stock
  • ¼ (55g) firmly packed dark brown sugar
  • 2 cup sprigs fresh rosemary
  • 2 tablespoons fresh micro herbs


  • 1
    Heat half the oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting. Season pork; cook pork, turning occasionally, for 20 minutes, or until well browned. Remove pork from cooker.
  • 2
    Heat remaining oil in cooker; cook shallots and prosciutto, stirring, for 5 minutes or until browned lightly. Add garlic and spices; cook, stirring, for 1 minute or until fragrant. Stir in ginger beer, stock, sugar and rosemary. Return pork to cooker. Cook, covered, on low, for 7 hours 15 minutes.
  • 3
    Carefully remove pork from cooker; cover to keep warm. Increase heat to reduce setting on high; simmer, uncovered, for 20 minutes or until sauce thickens slightly. Discard rosemary; season to taste.
  • 4
    Slice pork thickly. Serve pork topped with some of the cooking liquid; sprinkled with micro herbs.


Accompany with steamed green beans and buttered rye toast.Not suitable to freeze.

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