Slow-Cooker Pork Casserole
The pork is so tender it falls apart with a fork. It's cosy and comforting with a deliciously flavourful gravy.
Ingredients
- 1 tbsp vegetable or rapeseed oil
- 4 pork shoulder steaks (about 750g) cut into large chunks
- salt and freshly ground black pepper
- 1 onion chopped
- 1 leek chopped
- 1 carrot diced
- a bundle of woody herbs (bouquet garnet) – I used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve
- 1 chicken stock cube or pot
- 2 tsp Dijon mustard
- 1 tbsp cider vinegar
- 2 tsp cornflour
- 1 tbsp honey
Instructions
- Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat – you may want to do this in batches. Cook until deep brown all over (around 1.5 minutes on both sides), then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for 3 to 4 minutes, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube or pot, mustard and vinegar, season, then add enough water to just cover the ingredients (about 750ml). Stir, then set your slow cooker on low for 6 to 8 hours, or high for 5 to 6 hours.
- In a small saucepan, mix the cornflour and honey with 2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mashed potatoes or dumplings and other vegetables of your choice – check out the selection of side dishes here on Felly Bull, and scatter with thyme leaves.
Notes
- Chopped apples would make a great addition to this slow-cooker pork casserole - add them in the final hour of cooking.