Low and Slow is the Way to Go…

We raise our animals low and slow – on fresh pasture eating their natural diet. With no high calorie foods it takes our animals much longer to fatten up. But we believe the better lives these animals have, and the tastier more nutrient dense meat it produces is well worth the wait.

Low and slow is also the best way to cook our meat – maximising its rich flavour and bioavailability of the goodness with.

Below is one of our favourite recipes for slow cooked organic pork shoulder with smoked paprika dry rub and crackling.


Organic Pork Shoulder (1kg)
Dry Rub:
3 tbsp smoked paprika;
1 tbsp garlic powder;
1 tbsp dry mustard;
3 tbsp sea salt;
Prepare the dry rub by combining the paprika, garlic powder, dry mustard and sea salt in a bowl.  Rub the pork roast all over with the spice rub and place in the fridge for a minimum of 1 hour, but preferably overnight. If marinating only for 1 or 2 hours, leave the roast at room temperature to marinate.
Place in a slow cooker fat side up and cook on low for approx. 6-7 hours.  Once ready remove from slow cooker and pull apart with two forks for pulled pork consistency and add spicy sauce.
Pork Crackling
45 mins before the pulled pork has finished cooking remove the skin, salt and place on a roasting tray rind side up  in a preheated oven (Gas Mark 190oC) for approx. 30-40 mins until it has started to harden and crackle.  Remove from oven and break into bite size pieces and serve with pulled pork.
Spicy Sauce
1 1/2 cups apple cider vinegar;
1/2 cup homemade ketchup; (see recipe below)
1 cup Dijon or homemade mustard;
2 garlic cloves, minced;
1 tsp cayenne pepper;
1 tsp sea salt;
1/2 tsp freshly ground black pepper;
1/3 cup chopped dates and prunes (optional for added sweetness)
While the pork is cooking, prepare the sauce by combining together the apple cider vinegar, ketchup, mustard, garlic, cayenne pepper, salt and pepper, dates in a saucepan.  Gently bring to a simmer, stirring occasionally, for approx 10 minutes.

Homemade Ketchup

2 tbsp of concentrated tomato puree;
2 tbsp vinegar or lemon juice;
1/4 tsp dry mustard;
1/3 cup water;
1/4 tsp cinnamon;
1/2 tsp cayenne pepper,
1/4 tsp salt;
1 pinch ground cloves;
1 pinch ground allspice;


Simply combine all the ingredients in a bowl and whisk well.