Slow cooker Chilli and Fennel Pork

I recently bought a half a pig from the farm, so I’ve been trying out lots of new pork recipes and this was a massive hit in our house.  We had pork and kraut sandwiches on the first day, and inspired by American diners I served a bowl of the juices to dip the bread in. Then for the leftovers I chopped the remaining pork, added it to the last of the juices and onions from the slow cooker along with a tin of chopped tomatoes, then the next evening I simply reheated it and served it on some crispy potato wedges, delicious!



  • 1Kg piece of pork leg or shoulder
  • 1 lemon
  • 1½ tbsp fennel seeds
  • 2 tsp dried chilli flakes
  • 2 tsp sea salt
  • 3 cloves garlic
  • 80ml olive oil
  • 1 large onion roughly chopped
  • 125ml chicken stock




  1. Score the skin of the pork
  2. Zest the lemon and put to one side, then roughly chop the lemon
  3. Dry fry the fennel seeds in a frying pan
  4. Add to a pestle and mortar the fennel seeds, chilli and sea salt and grind to a fine powder, then add the lemon zest and 2 tbsp. oil and mix to form a paste
  5. Heat the rest of the oil in a pan and brown the pork all over
  6. Place the onion, stock and lemon in your slow cooker.
  7. Coat the browned meat in the paste and sit it on top of the onion mixture.
  8. Cover and cook on low for 7 hours.


We had ours thinly sliced on delicious crusty white sourdough with Barrel and Bone Brummie Kraut, I love the sour tangy crunch against the soft yet spicy pork.

There were two of us for dinner sandwiches and then we were three on the second day when I added the tomatoes, and I even had some leftovers for one lunch portion, so its a very economical recipe.

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