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  • Easy
  • Serves 3
  • 30 mins prep
  • 90 mins cook

Slow-cooked pork shoulder and tomatoes, sherry & spices

Slow-cooked pork shoulder and tomatoes, sherry & spices

This pork dish is meltingly tender after 90 minutes in the oven. The crisp freshness of the red pepper salsa, scattered over the finished pork, takes this from a good dish to a great one.


Slow-cooked pork shoulder and tomatoes, sherry & spices

  • 2 tbsp olive oil
  • 900 g pork shoulder, diced
  • 2 small onions, sliced
  • 2 cloves crushed garlic
  • 1 tbsp flour
  • 410 g can tomatoes, sieved
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • small pinch chilli powder
  • 1/2 cup dry sherry or marsala
  • 2 tbsp wine vinegar
  • 10 fresh sage leaves
  • 4 strips lemon peel
  • salt and milled black pepper

Red pepper salsa

  • 1 long red pepper, seeds removed and finely sliced
  • 1 tbsp olive oil
  • 1 tbsp wine vinegar
  • salt and pepper


  1. Preheat oven to 150°C.
  2. Heat olive oil in a cast-iron, oven-proof, flameproof casserole over a high heat. When very hot, add the diced pork and brown on all sides. Reduce the temperature to medium. Add the onions and garlic and continue cooking a further 5 minutes before sprinkling in the flour. Stir well.
  3. Add all remaining ingredients (except the red pepper salsa). Bring to a simmer and stir gently. Cover with a lid and place in the oven for up to 90 minutes or until the pork is quite tender.
  4. Remove lemon peel, then taste to check seasoning. Add a little more salt or pepper if necessary.
  5. To make the salsa, simply toss the sliced pepper together with olive oil and vinegar, leave for 5 minutes, then season. Sprinkle all over the pork and serve.


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