Savour the tenderness and flavour of pork roast infused with sweetness and tanginess from apples and apple cider.

Ingredients

• 1 Tbsp sea salt
• 1 lemon, zested
• 2 sprigs fresh thyme, leaves removed
• 1.5kg pork forequarter roast boneless, skin scored
• 1 garlic bulb, halved
• 1 fennel, halved
• 345ml apple cider
• 3 pink lady apples, halved
• Juice and zest of one lemon
• 1 tsp sugar

Method

1. Combine the sea salt, lemon zest and thyme in a small bowl. Rub the sea salt mixture over the rind and into the cuts of the pork.
2. Using the Crock-Pot® Express Pressure Multicooker setting on BROWN/SEAR, brown the pork crackling side down until golden.
3. Arrange garlic and fennel around the pork. Pour apple cider into base of the pot.
4. Secure the lid of the Crock-Pot® Express Pressure Multicooker and ensure the steam valve is in the OPEN position. Set the Express Crock-Pot to SLOW cook LOW for 4 HOURS. Press START.
5. In the last two hours of cooking, add the apples.
6. Once the cooking is complete, remove the pork and wrap in foil to rest. Select the BROWN/SEAR function on the Crock-Pot® Express Pressure Multicooker.
7. Reduce the sauce by half and add the lemon zest, juice and sugar.
8. Using a stick mixer, blend all the ingredients together until a smooth sauce is formed.
9. Slice pork and serve with the apple and fennel sauce.