Slow cooker pork casserole
- Cassie Best
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Serves 4
Easy
Prep: 15 mins
Cook: 6 hrs - 8 hrs
A star rating of 4.5 out of 5.156 ratingsRate
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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
Freezable
Egg-free
Low sugar
Nut-free
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Showing items 1 to 3 of 3
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp vegetable or rapeseed oil
-
4 pork shoulder steaks
(about 750g), cut into large chunks
-
1 onion
chopped
-
1 leek
chopped
-
1 carrot
chopped
-
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
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2 tsp cornflour
-
1 tbsp honey
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Nutrition: Per serving
-
kcal416
-
fat21g
-
saturates6g
-
carbs13g
-
sugars10g
low
-
fibre4g
-
protein41g
-
salt1.2g
low
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
-
step 4
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.
Recipe from Good Food magazine, October 2018
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A star rating of 4.5 out of 5.156 ratings
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