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.
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.


Slow-cooked pickled pork
  • 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 light brown sugar
  • 2 malt vinegar
  • 3 (12 cups) water, approximately


Slow-cooker method
  • 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.
Pressure cooker method
  • 3
    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.
  • 4
    Release pressure using the quick release method; remove lid. Cool pork, covered loosely in cooking liquid.
  • 5
    Serve warm or cold.


Cover and refrigerate overnight to make wonderful sandwiches, don't forget the mustard or a favourite pickle, chutney or relish. 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. Pickled pork is a little old-fashioned, it might be necessary to order it from the butcher. The shoulder cut used here is also called a "hand" of pickled pork.

More From Women's Weekly Food