Slow Cooker Hog ‘Roast’ Rolls
Enjoy the quintessential flavours of a traditional hog roast, with the home-cooked ease of the slow cooker. This recipe brings together succulent slow-cooked pork and tangy apple, stuffed into soft rolls. All the flavour of a hog roast with none of the hassle!
Pork shoulder steaks are great in this recipe. They’re economical and readily available in supermarkets and butchers alike. After the slow cook, they will be soft, succulent and break apart easily. However, the reason I like them is that you can still keep them in large chunks to stuff into your rolls, rather than shredding. Of course, if you want a pulled pork style burger instead, you could use a pork shoulder joint and shred it. Just cut it into large chunks first make sure to cook it on low.
As you’ll see from the video below, there isn’t a lot of liquid needed in this recipe. That means your chicken stock cube may not fully dissolve into the water at the start – but that doesn’t matter at all. Both the pork and the apple will add further liquid to the mix as they cook. The apple cider vinegar adds flavour, but mainly acts to break down the pork so it is soft and succulent. In the video below, you’ll see I lay the bramley apple on top of the pork – however, it probably works better by mixing it all in together – which I’ve done the other times I have made this recipe.
To serve
Toast your preferred bread rolls or burger buns. I use soft and sweet brioche burger buns. Next, spread ready-made apple sauce on one half (of course, you could make your own). This adds an instantly recognisable sweet flavour to the bun. On the other half, balance this with a mustard of your choice. I use dijon mustard, but for a lighter flavour you could use wholegrain or American mustard. After that, layer on the apple slices from the slow cooker and top with chunks of flavourful pork. Finish with a sprinkle of crispy onions for added crunch and enjoy! Check out the embedded video below for a follow along visual guide to making this.
Slow Cooker Hog ‘Roast’ Rolls
Equipment
- Slow Cooker
Ingredients
- 4 Pork shoulder steaks
- 2 tbsp Apple cider vinegar
- 2 tbsp Honey
- 6 tbsp Water
- 1 Chicken stock cube
- 2 tsp Dried sage
- pinch Black pepper
- 1 Bramley apple Peeled and sliced
For later
- 4 Bread rolls or burger buns of your choice
- 3 tbsp Ready made apple sauce
- 15 g Cripsy onions
- 2 tbsp Mustard of your choice
Instructions
- Combine apple cider vinegar, honey, water, black pepper and dried sage. Crumble in half a chicken stock cube. Stir well. Don't worry if the stock cube doesn't fully disolve.
- In the slow cooker, combine the liquid and herb mix with pork steaks. Add bramley apple slices.
- Cook for 3 hours on high or 6+ hours on low.
