Slow Cooker Cider-Apple Pulled Pork with Sage Gravy

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Chopping board
• Two forks
• Small bowl

• 1.2 kg boneless pork shoulder, skin and excess fat removed
• 1 tablespoon vegetable oil
• 2 medium brown onions, sliced
• 2 cloves garlic, finely chopped
• 3 fresh sage leaves, finely sliced
• 300 ml dry cider
• 250 ml chicken or pork stock
• 1 tablespoon wholegrain mustard
• 2 Bramley apples, peeled, cored and cut into thick wedges
• 1 tablespoon cider vinegar
• 2 teaspoons cornflour
• 2 tablespoons cold water
• 1 teaspoon fine salt
• ½ teaspoon black pepper

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Pat the pork dry and season all over with the salt and pepper. Heat the oil in a large frying pan over a medium-high heat and brown the pork on all sides, working in batches if necessary.