Slow Cooker Pork, Apricot and Pearl Barley Stew

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Chopping board and sharp knife

• 1 tablespoon vegetable oil
• 750 g boneless pork shoulder, cut into 4 cm chunks
• 1 large brown onion, finely sliced
• 2 garlic cloves, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 2 tablespoons plain flour
• 500 ml chicken or vegetable stock
• 400 g tin chopped tomatoes
• 2 tablespoons tomato purée
• 250 g carrots, cut into thick slices
• 100 g dried apricots, halved
• 100 g pearl barley, rinsed
• 1 bay leaf
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt, plus extra to taste
• ½ teaspoon black pepper

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6
7. 7

Heat the oil in a large frying pan over a medium-high heat. Season the pork with half the salt and the black pepper, then brown it in batches for 5–7 minutes, turning until coloured on several sides. Transfer the pork to the slow cooker.