NZ Woman's Weekly

Slow-cooked pork shoulder and tomatoes, sherry & spices

Slow-cooked pork shoulder and tomatoes, sherry & spices
  • Meal Type

  • Total time

    2 hours
  • Servings

  • Courses


If you don’t have a cast-iron casserole, use a fry pan, then transfer the pork to a casserole for the oven.

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.

  • 2 tbsp olive oil
  • 900g pork shoulder, diced
  • 2 small onions, sliced
  • 2 cloves crushed garlic
  • 1 tbsp flour
  • 410g can tomatoes, sieved
  • 1 tsp paprika
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • Small pinch chilli powder
  • ½ cup dry sherry or marsala
  • 2 tbsp wine vinegar
  • 10 fresh sage leaves
  • 4 strips lemon peel
  • Salt and milled black pepper


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

1. Preheat oven to 150oC.
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.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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