Slow Cooker Pork Afelia Recipe2022-08-20
- Cuisine: Mediterranean
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.5 g
Trans Fat4 g
Unsaturated Fat1.5 g
Slow cooker pork Afelia recipe. This delicious, easy-to-make Pork Afelia is a deliciously sweet and tangy dish.
What is a Pork Afelia?
A pork Afelia is a slow cooker meal that can be made in the morning and ready for lunch later on.
This dish is a great way to make a healthy meal without having to stand over the stove or worry about what you’re cooking. It’s also a great way to make sure you have something delicious, filling, and ready to go during the week.
The ingredients are simple, but it’s important to use quality ingredients like lean meat, vegetables, and spices so that your pork Afelia is flavorful.
Why Use A Slow Cooker to Make Pork Afelia?
Afelia is a dish from the Greek island of Crete that is made with pork, onions, red wine, and spices. It’s typically cooked in a slow cooker for several hours to tenderize the meat and make it fall-apart-tender.
This recipe is easy to make, but you’ll need to plan ahead if you want it ready in time for dinner.
Pork Afelia is a great dish for people who want an easy meal but don’t have much time to cook, as it takes less than an hour to prepare.
What can you make with leftovers from cooking pork on low in the slow cooker?
You can use leftovers from cooking pork to make a flavorful sauce, a delicious soup, and even a tasty breakfast.
Leftovers from cooking pork on low in the slow cooker can be used for these recipes:
– Braised Pork with Red Wine and Tomatoes
– Slow Cooker Pork Chops with Roasted Vegetables
Slow Cooker Pork Afelia Recipe
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- For Marinade:
- 3/4 cup (180 ml) dry red wine
- 1/2 cup (125 ml) olive oil
- 2 teaspoon dried thyme
- 2 tablespoons coriander seeds, crushed
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cinnamon
- For Onion Mixture:
- 2 yellow onions peeled and sliced
- 1 whole garlic, halved
- For Pork:
- 1 tablespoon salt
- 2½ pounds (1.44 kg) pork shoulder, rinsed and patted dry
To make the marinade: In a large mixing bowl, combine the red wine, olive oil, thyme, coriander seeds, black pepper, and cinnamon. Mix well and set aside.
To make the onion mixture. In a small bowl, combine sliced onions and garlic halves. Add half of the onion and garlic mixture to a large freezer bag. Store the rest of the mixture in the refrigerator until the pork is marinated and ready to cook.
Rub rinsed meat all over with salt. Place the pork in the freezer bag, then pour the marinade over it. Press out all air from the bag, then seal the bag tightly and place it in a bowl. Refrigerate for at least 12 hours.
Remove marinated pork from the refrigerator and cut it into chunks, Place chunked meat, the rest of the onion and garlic mix, and the marinade in a slow cooker. Cover the pot and cook on a low-heat setting for 8 hours.
Serve hot over the cooked bulgur or rice.