INGREDIENTS:
- 4 1/2 pounds pork shoulder, excess fat trimmed, cut into 2-inch pieces
- Coarse salt
- 1 teaspoon fennel seeds, toasted
- 1/2 teaspoon red pepper flakes
- 3/4 cup orange marmalade
- 1/4 cup red wine vinegar
- 1 sprig rosemary
- 4 cloves garlic, peeled and smashed
- 2 cups uncooked couscous
- 2 teaspoons extra virgin olive oil
- 2 cups boiling water
- 1 bunch watercress, tough stems removed, 1/2 cup finely chopped, the rest left in whole sprigs, for serving
- Flaky sea salt for serving
- 1 small orange, cut into wedges, for serving
- Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.
- Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.
- Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
- Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.
Source:This Mama Cooks
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