Slow cooker pork casserole

Slow cooker pork casserole

Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition – add them in the final hour of cooking.

Overview

Prep: 15 mins Cook: 6 hrs - 8 hrs

Serves 4

Nutrition:416kcal
  • fat 21g
  • saturates 6g
  • carbs 13g
  • sugars 10g
  • fibre 4g
  • protein 41g
  • salt 1.2g

Ingredients

  • 1 tbsp vegetable or rapeseed oil Rapeseed oilIf you want a light alternative to other cooking oils, rapeseed is a great choice and has…
  • 4 pork shoulder steaks (about 750g), cut into large chunks
  • 1 onion, chopped Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
  • 1 leek, chopped Leek lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct…
  • 1 carrot, chopped Carrot ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
  • bundle of woody herbs (bouquet garni) – we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve
  • 1 chicken stock cube
  • 2 tsp Dijon mustard
  • 1 tbsp cider vinegar
  • 2 tsp cornflour
  • 1 tbsp honey Honey huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

Method

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, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, 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, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.

In a saucepan, mix the cornflour and honey with 1-2 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 mash or dumplings, scattered with thyme leaves.

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