Week number two for my slow cooking recipe is a Mango Chutney Pork… with a bit of a twist. Why? Simply because I didn’t have / couldn’t find a couple of ingredients, so I had to substitute. That’s the fun of cooking though right? Being able to mix and match recipes to make them work for you.
This recipe comes from Canadian Living’s cookbook: New Slow Cooker Favourties.
- 1 red onion, thinly sliced
- 1 jar (250 mL) mango chutney
- 1 tsp salt
- 1/4 tsp each hot pepper flakes and pepper
- 1 cup warm water
- 1.35 kg boneless pork shoulder blade roast
- 3 tbsp cornstarch
I already had yellow onions at home, so I substituted the red onion for a yellow one. I searched forever at my grocery store to find a jar of mango chutney, but I couldn’t find one. So I went to Google and found that a substitute (but a sweeter one) would be to use
marmalade. I also didn’t have boneless pork, my pork still had the bone. With all these changes I was crossing my fingers that it would still taste good!
In slow cooker combine onion, chutney, salt, hot pepper flakes and pepper. Whisk in warm water and add pork.
Cover and cook on low until pork is tender. 6 to 8 hours. (I went the middle of the road route… and went for 7 hours).
Transfer pork to cutting board, cover and keep warm for 15 minutes before slicing.
Meanwhile, skim fat from liquid in slow cooker. Whisk cornstarch with 1/3 cup water until smooth, stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over pork.
This was absolutely delicious! I really could taste the sweetness of the marmalade and the pork literally just fell off the bone. I ate my first serving with some brown rice and a salad, and I’ve got enough for lunch for the rest of the week!