With capsicum, brown onions, and a handful of spices
Serves 8
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Give your pork a special kick with this amazing Andalusian marinade and slow-cook it to perfection. It should fall apart at the merest touch of a fork.


  • 1.5 kg pork neck, chopped coarsely
  • 1 tbsp ground cumin
  • 2 tsps sweet smoked paprika
  • 2 tsps cayenne pepper
  • 5 clove garlic, crushed
  • 2 tbsps lemon juice
  • 3 dried bay leaves
  • ⅓ cup (80 ml) olive oil
  • 2 cured chorizo sausages, sliced thinly
  • 2 brown onions (400 g), sliced thinly
  • 2 red capsicums (400 g), sliced thickly
  • 1 cup (250 ml) salt-reduced chicken stock
  • ⅓ cup (80 ml) sherry vinegar
  • ⅓ cup coarsely chopped fresh flat-leaf parsley

Combine pork with spices, garlic, juice, bay leaves and half the oil in large bowl; turn to coat. Cover; refrigerate overnight.


Heat large frying pan; cook chorizo until browned. Transfer to 4.5 litre (18 cups) slow cooker; discard pan drippings.


Heat remaining oil in same pan; cook pork, in batches, until browned all over. Transfer to cooker; stir in onion, capsicum, stock and vinegar. Cook, covered, on slow, for 8 hrs. Skim fat from surface. Season to taste. Sprinkle with parsley.

TIP You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked.

Photo: bauersyndication.com.au

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