Paul's sweet and sour slow cooked pork - cooked in the slow cooker for a delicious and easy meal.

Paul's sweet and sour slow cooked pork

Cooked in a slow cooker or in the oven this recipe is quick and easy to prepare and tastes fantastic.
Course Main meal
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Author Jacqueline Bellefontaine


  • olive oil
  • 1.2-1.5 kg lean pork loin rolled
  • 2 sticks celery chopped
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 175 ml red wine vinegar
  • 175 ml stock
  • 50 g sugar
  • 2-3 tbsp tom puree
  • 25 g sultanas
  • 2 red peppers seeded and spiced


  • Set the slow cooker on low
  • Heat a little oil in a large heavy based frying pan and brown the meat on all sides. Place in The slow cooker.
  • Heat about 2tbsp oil in the pan and add the celery and onions. Saute gently for 3 to 4 minutes until softened then add the garlic and cook for 1 minute.
  • Stir in the sugar, red wine vinegar, tomato puree and stock and bring to the boil. Reuse heat and simmer for a minute or so then pour over the pork.
  • Add the sultanas and peppers, cover and cook for 8 hours.
  • Remove the meat from the pot and transfer to a board or serving plate.
  • Skim off any excess fat from the sauce and serve the sauce separately or poured over the pork.
  • Serve with minted new pots and fresh seasonal veggies.


The pork loin we used in France had only a thin layer of fat and no skin. If you use a butcher you can ask him to prepare the meat this way for you. I tested mine with a classic English rolled loin joint including skin which worked well but did produce a lot of fat, but this can easily be skimmed off before serving. The skin made it harder to carve so It is easiest to remove the skin t before caving.
To cook in a conventional oven Prepare as above and place in a casserole with a tight fitting lid. Cook in a preheated oven 180℃/ 160℃ fan/gas mark 4 for 2 - 3 hours.