• 3 stalks of celery, sliced
  • 2 large carrots, sliced
  • 3 large onions, sliced thin, divided
  • 1 kg pork leg or shoulder in one piece, skinned, trimmed of excess fat
  • salt, pepper
  • 250 ml red wine
  • 250 ml water
  • 125 ml reduced-sodium soy sauce
  • 60 ml Worcester sauce


Portion: 4
Preparation: 5 minutes slicing
Cooking time: 5-6 hours on low or 3-4 hours on high

  1. Add the celery, carrots, and half the onions in the slow cooker.
  2. Place the meat on top and sprinkle with salt and pepper.
  3. Cover with the remaining onions.
  4. Combine the remaining ingredients, then pour over the meat and cook for 6-8 hours on low setting or for 4-5 hours on high.
    To thicken the sauce remove the meat and add 1 tbsp cornflour mixed with 1 tbsp cold water and heat it for a few minutes on high setting.

Original recipe is from debbiekoenig.

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