Day 10: Slow roasted pork with chorizo and cannellini beans

It’s day 10 of The Inspiration Challenge and we are getting close to half way through.

With so many recipes in mind, I decided it was’t fair to leave this one out – even though it made an appearence on this blog back when I first started writing it.

The reason is that it has been, by far, the most viewed and rearched for recipe on Uforic Food. Seeing as I have quite a few new followers at the moment, who probably haven’t tralled through the site to find it – I thought it would be good to make it a part of the 30 Recipes in 30 Days Challenge.

So this is slow-roasted pork with chorizo and cannellini beans. It is so delicious and full of flavour. The recipe was originally intended for a slow cooker – I didn’t have one at the time and so I slow roasted it in the oven at about 120C for about 4 to 5 hours. If you are intimidated about the long cooking time – there’s no need to be. I think stress only comes with long preparation times and lots of chopping – this recipe requires neither. Just put everything together, pop it in the oven or slow cooker and you can pretty much forget about it. But do check on it from time to time and give it a baste with the cooking juices and stock from the bottom of the pan. 

Slow-roasted pork with chorizo and cannellini beans.


  • 1.5kg boneless pork let, or shoulder is good too
  • olive oil
  • 2 sprigs rosemary
  • 2 chorizo sausages, sliced
  • 1/4 cup (60ml) chicken stock – more needed if using an oven
  • 400g can of cannellini beans, rinsed and drained
  • 1 apple, cut into wedges


1.      Heat a large non-stick frying pan over medium-high heat and rub the pork with a little olive oil and sprinkle generously with salt and cracked black pepper. Cook the pork, turning occasionally, until browned on all sides. Transfer to a plate.

2.      Fry the chorizo in the pan juices, so that they release their flavours and become slightly crispy (but not too much).

3.      Place pork in your slow cooker or a cast-iron casserole dish if using the oven, along with the rosemary, chorizo and stock. Cover and cook according to your slow cooker instructions – or in the oven at about 120c for 4 to 6 hours – basting with pan juices every hour or so. If using a smaller cut, it may not need quite as long.

4.      Twenty minutes before serving, stir in the beans and apple. Cover and continue to cook. Transfer pork to a plate, cover and rest for 10 minutes, then slice. Serve covered with white beans and chorizo.

I served this with some steamed beans and broccoli. The pan juices are very rich – if you find they are a bit strong – just add some more stock, or water. I found in the oven they also dried up pretty quickly, so just add more stock if you think they may be getting a bit low. You don’t want a burnt syrup on the bottom, afterall! The great thing too is if you aren’t a good carver, you probably won’t need to be with this one. It’s so tender, the meat just crumbled.

Just another note too – my pork had the fat for crackling, but because of the nature of the cooking and the basting, it didn’t go crispy. So, when I added the beans and apple, I removed the fat and stuck it under the grill to make it crisp. It was sooo good!

Would love your feedback on this recipe. I hope it’ll be a favourite for you like it is for me 🙂

See you tomorrow!!

Be Inspired~



About Lisa Mary Foreman @ Uforic Food

I'm the creator Uforic Food - a blog compiled by three journalists whose talents lie in telling fabulous food stories. I'm on a journey to prove you can be healthy and passionate about food at the same time. Ruza lives in the city and is all about sharing her urban food experiences. Laura is the domestic goddess of the group and loves all things food, family and from the heart. Join us at the Uforic Food table where we share recipes, reviews, and all things food. If you'd like to get in touch, email me at

Posted on November 10, 2010, in 30 recipes in 30 days, Pork, Recipes, Roast, winter warmers and tagged , , , , , , , , , . Bookmark the permalink. Leave a comment.

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