Pickled Pork

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  • Regular price $15.39

An oldy but a goody, delicious served hot or cold.

  • kilogram pickled pork
  • 2 tablespoon brown malt vinegar
  • 2 dried bay leaves
  • 1 teaspoon black peppercorns
  • 2 tablespoon dark brown sugar
  • 1.5 litre (6 cups) water, approximately


  • Place pork, vinegar, bay leaves, peppercorns, and sugar in 4.5-litre (18-cup) slow cooker; add enough of the water to barely cover the pork.
  • Cook, covered, on low, 8 hours.
  • Carefully remove pork from cooking liquid; cover, stand 10 minutes before slicing.
  • Discard cooking liquid.

 This recipe was taken from: