Aip Slow Cooker Pork Shanks Recipes

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AIP SLOW COOKER PORK SHANKS RECIPE



AIP Slow Cooker Pork Shanks Recipe image

Tasty pork shanks that have been slow-cooked to perfection, then crisped will leave you wanting more.

Provided by Louise Hendon

Categories     Dinner

Time 4h55m

Number Of Ingredients 8

2 Tablespoons (30 ml) of olive oil
2 pork shanks (450 g), on the bone
2 medium onions (220 g), peeled and sliced
5 garlic cloves (15 g), peeled and sliced
juice of 1 lemon
4 cups (900 ml) of warm chicken broth
3 dried bay leaves
1 Tablespoon (15 ml) of ghee

Steps:

  • Heat one tablespoon of olive oil in a large pan and brown the shanks. Remove and set aside.
  • Add the second tablespoon of olive oil to the same pan, then add the onions and garlic, cooking over moderately high heat until the onions have caramelized. Deglaze the pan with the lemon juice, scraping off any pieces that have stuck.
  • Place the shanks and onion mixture into a large slow cooker. Pour in the hot chicken broth and add in the bay leaves.
  • Cover with a lid and cook for 4.5 hours.
  • Remove the shanks from the heat and place onto a roasting tray. Preheat the oven to maximum. Once the oven is heated, place the tray on the bottom rack and cook until the skin crisps and puffs up. Remove and allow to rest before serving.
  • In the meantime, make a gravy. Tip all the cooking juices and onions from the slow cooker into a large pan on the stove. Remove the bay leaves. Use a hand blender to blitz well. Reduce over moderate heat until thickened, then whisk in the ghee.
  • Serve the shanks with the gravy and your favorite greens.

Nutrition Facts : Calories 710, Sugar 6 g, Fat 60 g, Carbohydrate 13 g, Fiber 2 g, Protein 26 g

SLOW COOKER PORK SHOULDER



Slow cooker pork shoulder image

Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 8h25m

Yield Serves 6-8

Number Of Ingredients 8

2 tbsp olive oil
1.5kg piece pork shoulder
250ml white wine
250ml chicken stock
4 bay leaves
2 sprigs of rosemary
1 tsp black peppercorns
1 garlic bulb

Steps:

  • Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
  • Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

Nutrition Facts : Calories 245 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

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