Slow Cooker Pork Shoulder with Apple, Onion and Mustard Cream

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
• Jug
• Tongs
• Sharp knife

• 1 tablespoon vegetable oil
• 800 g boneless pork shoulder, cut into 4 large pieces
• 2 medium brown onions, thinly sliced
• 2 eating apples, peeled, cored and cut into wedges
• 2 cloves garlic, finely chopped
• 8 leaves fresh sage, finely sliced, plus extra to serve
• 250 ml reduced-salt chicken stock
• 1 tablespoon Dijon mustard
• 1 tablespoon wholegrain mustard
• 1 teaspoon plain flour
• 100 g full-fat crème fraîche
• 1 teaspoon cider vinegar
• 1 pinch salt
• 1 pinch black pepper

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Pat the pork dry and season with the salt and black pepper. Heat the oil in a large frying pan over a medium-high heat and brown the pork for 2–3 minutes on each side. Transfer it to the slow cooker.