Slow cooked pork and pears

I love a good roast, something so comforting about the simplicity! I don’t love getting my oven dirty though and I don’t enjoy heating up the house with my oven for hours on end in summer. So mostly I either use the bbq outside, or the slow cooker.

Today was a crazy busy day so I love that with the slow cooker I could have my veg all in together with my meat and have it cooking, with very little effort, by 7am.

This is a really simple (read: kid friendly!) and tasty way to eat pork. Very little fuss and even though the boneless joint cost around $20, it makes multiple meals for our whole family, so it is fairly inexpensive.

  • Pork shoulder, boneless (2-2.5kg)
  • 3 pears, cored and quartered
  • 2 large beetroot, peeled and sliced
  • 1/2 medium butternut pumpkin, sliced
  • 2 tsp onion flakes
  • 1/2 tsp garlic flakes
  • 1 tsp ground cinnamon
  • 1/3 tsp ground cloves
  • 1 tbsp honey/maple syrup
  • 3 tbsp coconut aminos (or soy sauce)
  • 1/2 cup chicken stock (Massel for an instant variety)

Place pears, beetroot and pumpkin (cut into roughly same sized pieces) into the bottom of the slow cooker.

Place pork onto the veggies in the slow cooker.



Sprinkle other ingredients evenly over the top of the pork.


Place the lid on and set to low for 6 hours.

Remove the vegetables and set aside, return the meat into the juices, cover and set for another hour.


Remove the meat, cover and allow to rest. Remove and discard the fat.


Place the vegetables into a very hot, preheated oven (220C) for about 20 minutes to crisp slightly.


While the veggies are baking, drain and strain the juices and use them to make a gravy with a simple roux. Here’s my recipe.

Carve or pull the pork, top with the gravy and serve with veggies and some extra steamed greens.


This quantity of meat and gravy makes enough for 3 dinners for our family so we divide the meat into freezer-safe containers, pour the gravy over them and freeze for another meal, where I just need to make the veggies, or use it as the filling of a pie.

Beetroot and pumpkin are growing in large quantities in our garden at the moment, but feel free to add in whichever veg you like with the pears – carrots, sweet potato or even onions would also be yummy!

Enjoy 🙂

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