Pesto Pork with Smashed Potato & Cauli Gratin

Steps

1. Prep the night before or morning of cooking Pat pork dry, place in slow cooker/casserole dish and rub with Italian pork spices and 1 tsp salt. Thinly slice onion and add to pork. Cover and set aside until ready to cook.
2. Cook in slow cooker Add 2 cups water to pork, cover and cook on low for 9-10 hours or until tender. Pork will pull apart easily when ready.
3. Cook in oven Preheat oven to 200°C. Add 3 cups water to pork. Cover and cook in oven for about 2½ hours or until tender. Pork will easily pull apart when ready. Set aside to rest.
4. Cook gratin Cut cauliflower into small florets. Place potatoes in a baking dish and lightly smash with a fork. Add cauliflower, cream and stock and season well. Bake for about 20 minutes until potatoes are hot and cauliflower is tender. Turn oven to grill. Combine breadcrumbs and cheese in a bowl then sprinkle over cooked potatoes. Grill for about 5 minutes until golden.
5. To finish Thinly slice courgette. Remove pork from sauce. Add courgette and spinach to sauce, cover and leave for about 5 minutes until tender. Roughly pull pork with two forks and add back to sauce along with pesto. Season to taste.
6. Serve pesto pork with gratin.