Slow Cooker Pork Shoulder Casserole
This slow cooked pork shoulder casserole is an easy homestyle dish that’ll keep your belly full and your smile wide.
8 hours
Easy
4
What you’ll need
- 1kg Pork shoulder, cut into large pieces
- 2 onion, chopped
- 2 leek, chopped
- 2 carrot, chopped
- 1L chicken stock
- 1 tsp. black peppercorns
- 1 Tbsp. Dijon mustard
- 2 Tbsp. apple cider vinegar
- 3 bay leaves
- 1 tsp ground sage
- 3 thyme sprigs
- 1 Tbsp. honey
- 2 tsp. cornflour
- 5 potatoes, peeled and chopped
- 50g unsalted butter
- Salt and pepper, to taste
- Chives, to serve
How to make it
- Heat a pan on high heat with a little vegetable oil. Season the pork with salt and sear all sides until all sides are brown. Do this in a few batches. Remove the pork from heat and place into slow cooker. Using the same pan, cook the onions and leek until soft then transfer it to the slow cooker.
- Pour the stock, peppercorns, mustard, vinegar, bay leaves, sage and thyme into the slow cooker. Set the slow cooker to high for 7 hrs.
- Ladle out about half a cup of the stock from the slow cooker and pour into saucepan. Combine cornflour and 2 tsp. water together in a small bowl until smooth then pour it into the saucepan with the stock. Add in the honey and whisk until thickened. Pour the thickened sauce back into the slow cooker.
- Place potatoes into a saucepan and fill with salted water. Set it to high heat and bring it to the boil. When the pieces of potato can be pierced with a fork you can take it off the heat and mash with the butter.
- Serve and enjoy!
TIPS
You can reduce down the sauce instead of using cornflour!
Instead of mash try roasting crispy potatoes
