Roast Pork with Apple and Fennel Sauce

Cook time

4 hours




  • 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


  • Cook Time: 4 hours
    Serves: 8-10
  • Step 1Combine 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.
  • Step 2Using the Express CrockPot setting on BROWN/SEAR, brown the pork crackling side down until golden.
  • Step 3Arrange garlic and fennel around the pork. Pour apple cider into base of the pot.
  • Step 4Secure the lid of the Express CrockPot and ensure the steam valve is in the OPEN position. Set the Express CrockPot to SLOW cook LOW for 4 HOURS. Press START.
  • Step 5In the last two hours of cooking, add the apples.
  • Step 6Once the cooking is complete, remove the pork and wrap in foil to rest. Select the BROWN/SEAR function on the Express CrockPot.
  • Step 7Reduce the sauce by half and add the lemon zest, juice and sugar.
  • Step 8Using a stick mixer, blend all the ingredients together until a smooth sauce is formed.
  • Step 9Slice pork and serve with the apple and fennel sauce.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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