Crock Pot/Slow Cooker Pork, Prune and Port Casserole

• 12 cup plain flour
• 1 12 kg pork shoulder, diced
• 1 tablespoon olive oil
• 1 large brown onion, cut into thin wedges
• 2 garlic cloves, crushed
• 1 cup port wine or 1 cup prune juice
• 12 cup water
• 375 g pitted prunes
• 2 tablespoons thyme leaves

1. Place flour in a shallow dish.
2. Season with salt and pepper.
3. Lightly coat pork in flour.
4. Heat oil in a large, deep frying pan over medium-high heat.
5. Add pork, in small batches, and cook for 3 to 4 minutes or until browned.
6. Transfer to a plate, cover and set aside.
7. Add onion and garlic to pan.
8. Cook, stirring occasionally, for 3 minutes or until soft.
9. Spoon into slow cooker.
10. Add port, water, prunes, thyme and pork.
11. Stir to combine.
12. Cover and cook for 3 to 4 hours or until meat is tender and sauce is thick.
13. Notes & tips.
14. Leg, loin or diced pork are all suitable cuts for this casserole.
15. You can cook this recipe in a casserole dish.
16. Preheat oven to 150C and cook, tightly covered, for 4 hours.
17. Alternatively, cook for 3 to 4 hours over a medium-low heat in a saucepan.
18. Check regularly to ensure casserole doesn't stick.

flour, pork shoulder, olive oil, brown onion, garlic, port wine, water, prunes, thyme

Taken from www.food.com/recipe/crock-pot-slow-cooker-pork-prune-and-port-casserole-303693 (may not work)