SLOW COOKER MARMALADE AND VINEGAR PORK

SLOW COOKER MARMALADE AND VINEGAR PORK image

Number Of Ingredients 12

4 1/2 lb. pork shoulder (also known as a Boston Butt) excess fat trimmed and cut into 2-inch pieces.
1 tsp. fennel seeds, toasted (you can do this in a small frying pan over medium heat, tossing until brown)
1/2 tsp. red pepper flakes
3/4 Cup orange marmalade
1/4 Cup red wine vinegar
1 sprig rosemary
4 cloves garlic, peeled and smashed
2 Cups uncooked couscous
2 tsp. extra virgin olive oil
2 Cups boiling water
1 bunch watercress, though stems removed, 1/2 cup finely chopped, the rest left in whole springs for serving
1 small orange, cut into wedges for serving

Steps:

Very generously season pork with coarse salt and place in a 5-6 qt. slow cooker. In a small bowl, mix together fennel seeds, red pepper flakes, marmalade, vinegar, rosemary and garlic; pour over pork and cook on low until meat is pull-apart tender about 8 hours.. Meanwhile combine couscous, 1/2 tsp. olive oil in a bowl; add boiling water . Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress. Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids, Skim fat from surface of sauce. (A tip from Sheila - if you slow cook overnight, pour liquid in a container (bowl, jar, whatever) and refrigerate. The fat will rise to the top and become solid so that you can just lift off the top and discard, leaving the juices.) Wrap pork in heavy-duty aluminum foil and warm in a 300 degree oven or return it to warm in your slow cooker. Spoon Pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.