Slow Cooker Pork Shoulder with Fennel and Spinach

3 May 2017 By

Pork and fennel marries well but using a base of our kuruma (korma) paste takes this delicious Slow Cooker Pork Shoulder recipe to a whole other level. One to keep.

Ingredients (Serves 6)

  • 4 tbsp olive oil
  • 1 medium red onion, sliced
  • 1 small fennel, quartered, then sliced including fronds
  • 2 cloves garlic, bashed
  • 2 tbsp Latasha’s Kitchen Kuruma Masala Paste
  • 1.3 kg Plantagenet Pork shoulder
  • 1 x 400 g can Mutti brand roma tomatoes plus juice
  • 1 small can Ayam brand coconut milk
  • ¼ cup water (use to rinse out the empty cans of tomato and coconut milk)
  • Generous amount of sea salt flakes
  • ½ box Bird’s Eye frozen spinach
  • 1 large carrot, quartered


  • Juice of a lemon and coriander leaves.


  1. Heat a 5 litre slow cooker pot on the stove with 4 tablespoons of olive oil. I use the Kambrook brand. Layer the base of the slow cooker with onions, fennel, garlic and some salt.
  2. Allow onions to soften slightly then add Latasha’s Kitchen Kuruma Masala Paste. Mix well with the onions and cook for around 5 minutes on medium heat.
  3. Next add the pork shoulder and allow it to brown on all sides for around 8 minutes.
  4. Then add in the tomatoes, coconut milk, frozen spinach and water. Tuck the carrots around the meat.
  5. Add a little more salt, place the lid on and transfer the slow cooker pot to its main base.
  6. Cook on the low temperature setting for at least 6 hours.
  7. Garnish with lemon juice and coriander leaves.
  8. Serve with steamed rice, mashed potatoes or steamed broccoli cauliflower rice.