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Prepare in the morning (or the night before) and let the slow cooker do all the work whilst you get on with your day.  Cook your veggies alongside the meat and all you need to do is crisp the crackling before serving.


1.5kg pork shoulder roast

1-2 red onions

3 carrots

2 parsnips

2 kumara

Worcestershire sauce





Serves 4-6


  1. Peel and chop onions, carrots, parsnips and kumara.

  2. Place vegetables in slow cooker (crock pot) and sprinkle with herbs.

  3. Remove the skin from pork and save for crackling (this we will bake in the oven).

  4. Place pork in the middle of the vegetables.  Coat the meat with dashes of Worcestershire sauce until covered all over.  Sprinkle generously with herb.

  5. Cover and cook on LOW for 8-10 hours (until meat is tender).

  6. Slice pork skin into think strips and place on baking tray.  Sprinkle generously with salt.  Bake or grill until golden and crispy.

  7. Serve with Tangy Sauteed Red Cabbage with Apples and Apple Sauce.


[Recipe by Franciska]