Close account popup

sign in

or sign in with

reset your password

  • Jul 22nd 2013
  • 0 comment


  • 1 ½ tbs olive oil
  • 1.5 kg piece pork scotch fillet
  • 1 ½ tbs ground cumin
  • 1 tbs ground coriander
  • 1 tbs ground smoked paprika
  • 2 tsp ground pepper
  • 2 tsp salt flakes
  • 3 cloves garlic, roughly chopped
  • 200ml good quality bottled tomato sauce (passata or sago)
  • 50ml chicken stock
  • 1 tbs currants
  • grated rind and juice 1 lime


  1. Smear the pork with the olive oil, ground spices and season with about half of the salt and pepper. Heat a heavy based non-stick frying pan. Brown the meat well on all sides but make sure the spices do not burn. Remove from pan and place in the slow cooker.
  2. Add the garlic, tomato sauce, chicken stock, currants, lime and remaining salt and pepper to the frying pan. Bring to a boil, stirring well, making sure to include all the flavoursome bits from the bottom of the frying pan.
  3. Pour sauce over the meat. Cover with the lid.
  1. To programme
  2. Select the 'power 'button to turn the slow cooker on.
  3. Select 'medium'. Push the '+' button to 7.30 (hours).
  4. Allow to cook. The timer will count down.
  5. At the end of the cooking time the slow cooker will automatically switch to the 'keep warm' setting (this function will hold for 4 hours).
  6. Note: The slow cooker can also be used manually, please refer to the manual for instructions.
  1. To Serve
  2. Remove the pork and rest for 15 minutes. Using two forks or your fingers, pull the pork into strips. Drizzle with some of the sauce. Serve with tortillas, guacamole, sour cream and other sides as desired.
  3. The sauce can be removed from the slow cooker at the end of the cooking time and placed in a saucepan over medium heat to reduce and thicken slightly if desired.