1tbs of mustered
2 cloves garlic, peeled and sliced
1.5 kg higher-welfare loin of pork, boned, skinned, rolled and tied
freshly ground black pepper
1 small bunch fresh thyme, leaves picked
1 small bunch of dried oregano
2 knobs butter
2 tbs of garlic salt
1 tsp of paprika
1 large lemon
275 ml organic chicken stock
2 tbs of corn floor
This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
In a frypan add the olive oil and butter let it get hot. Season pork well with all the spices and brown all sides.
Place browned pork in the a slow cooker add the juice of a lemon and some chicken stock. Make sure to add Just enough stock To reach less then half way do not cover all meat with stock. Taste stock and adjust seasoning if needed cover and cook on high for 6 hours. Turn off take meat out of cooker to rest. let it stand for 15 minutes before slicing.
While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the diluted corn floor and mix well until thickened. Slice the pork as thinly as you want and serve with the delicious sauce. Serve with steamed veggies or fried Chips or mashed potato and veggies