Twelve-Hour Pork & Sobrassada with Tomato, White Wine & Pecorino (Slow Cooker)
For this recipe, you will need to roughly cut the pork into chunks. This is so you can sear it (sort of) in the slow cooker, and so the pieces fit a little more snugly in the bowl. You can serve this with pasta or gnocchi – either works a treat.
Ingredients 15
1 1⁄2 tbsp olive oil
1 onion, finely chopped
1 leek, washed, white part only, finely sliced
1 stalk celery, finely chopped
200 g mild Sobrassada (cured pork sausage), finely chopped
1 kg boneless pork shoulder, cut into pieces
200 ml white wine
2 tins chopped tomatoes, 400 g each
200 g black Ligurian olives, pitted
3 tbsp marjoram leaves, finely chopped
To Serve
rigatoni
pecorino
marjoram
salt, to season
ground black pepper, to season
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Method 7
Set the slow cooker to the sauté function. Add the and, once hot, add the , , and and cook for 15 minutes, stirring often, until very soft.
Add the and cook for a further 5 minutes. Don’t rush this step as you want the oils from the sausage to separate and the meat and aromatics to fully caramelise.
Add the and cook until they take on some colour around the edges.
Add the , , and . Close the lid and reduce the heat to low. Cook for 12 hours.
Open the lid and stir through the .
Use a wooden spoon to gently break up the meat into the sauce. Alternatively, you can shred the meat in the bowl using a couple of forks.
Serve hot over your favourite pasta or gnocchi, scattered with plenty of pecorino and some extra marjoram or basil leaves. Season generously with salt and pepper.
