Slow-Cooker Marmalade-and-Vinegar Pork

Prep Time:
20 mins
Total Time:
8 hrs 20 mins

If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.


  • 4 ½ pounds pork shoulder, excess fat trimmed, cut into 2-inch pieces

  • Coarse salt

  • 1 teaspoon fennel seeds, toasted

  • ½ teaspoon red-pepper flakes

  • ¾ cup orange marmalade

  • ¼ cup red-wine vinegar

  • 1 sprig rosemary

  • 4 cloves garlic, peeled and smashed

  • 2 cups uncooked couscous

  • 2 teaspoons extra-virgin olive oil

  • 2 cups boiling water

  • 1 bunch watercress, tough stems removed, ½ cup finely chopped, the rest left in whole sprigs, for serving

  • Flaky sea salt, such as Maldon, for serving

  • 1 small orange, cut into wedges, for serving


  1. Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.

  2. Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.

  3. Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.

  4. Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.

    Anna Williams
Related Articles