Slow-cooked pickled pork

Perfectly delicious served hot or cold.

  • 20 mins preparation
  • 8 hrs cooking
  • 10 mins marinating
  • Serves 6
  • Print
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 served cold, shredded with a potato salad or coleslaw.


  • 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


  • 1
    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.
  • 2
    Carefully remove pork from cooking liquid; cover, stand 10 minutes before slicing. Discard cooking liquid.


The "hand" of pickled pork is a portion of leg and breast. You might need to order this from the butcher in advance.

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