Loading recipe…

Loading recipes…

Slow Cooker Pork Shoulder with Apple, Onion and Mustard Cream | DadTheFoodie

Slow Cooker Pork Shoulder with Apple, Onion and Mustard Cream recipe photograph

Instructions

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.
Add the sliced onions to the frying pan and cook for 4–5 minutes until beginning to soften. Stir in the garlic and sage for 30 seconds, then scrape the onion mixture into the slow cooker around the pork.
Whisk the chicken stock, Dijon mustard, wholegrain mustard and flour together in a jug. Pour the mixture over the pork and onions, then cover with the lid.
Cook on LOW for 8 hours (480 minutes), or until the pork is tender. Do not lift the lid during the first 6 hours unless necessary.
Add the apple wedges for the final 90 minutes of cooking so they soften while keeping some shape. If your apples are very soft, add them for the final 60 minutes instead.
Lift the pork and apples onto a serving dish and cover loosely with foil. Stir the crème fraîche and cider vinegar into the hot cooking liquid in the slow cooker. Taste and adjust the seasoning, then return the pork and apples to the sauce or spoon the sauce over them.
Scatter with a few extra sage leaves and serve with mashed potatoes, steamed cabbage or green beans.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Jug
Tongs
Sharp knife

Swaps and substitutions

Crème fraîche → Double cream or soured cream
Stir in off the heat; soured cream can split if boiled.
Dijon mustard → Extra wholegrain mustard
Use the same total quantity of mustard.
Chicken stock → Pork or vegetable stock
Choose a gluten-free stock if required.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days in the fridge. Freeze portions without the crème fraîche sauce if possible, as the sauce may change texture when frozen, for up to 3 months. Defrost: Defrost in a covered container in the fridge overnight. Do not cook the pork from frozen in the slow cooker.
Reheating: Defrost thoroughly in the fridge if frozen. Reheat the pork and sauce in a covered saucepan over a medium-low heat or in the microwave until piping hot throughout. Add a splash of stock if the sauce is thick, and only reheat once.
Leftover ideas: Shred leftover pork into the mustard sauce and serve in toasted rolls with a little apple slaw, or use it in a potato-topped pie.

Allergen information

Contains milk and mustard. Check the stock and mustard labels for any additional allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

My private notes

Cook & print

Start Cook Mode

Recipe info

Prep time: 20 min
Cook time: 480 min
Servings: 4

Rate this recipe

Made this recipe?

Collections

Add to meal plan

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

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

Find recipes using similar ingredients

DadTheFoodiewww.dadthefoodie.com

Slow cooker

Tags: Slow cooker, Pork, Family dinner, Midweek meal, Apple, Sage, Comfort food

Slow Cooker Pork Shoulder with Apple, Onion and Mustard Cream

Name: Slow Cooker Pork Shoulder with Apple, Onion and Mustard Cream
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 4 servings
Ingredients: 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

Tender pieces of pork shoulder cook slowly with sweet apples, onions and sage before being finished with a gentle mustard cream sauce. Serve with mashed potatoes and greens for a comforting family dinner.

Prep: 20 min
Cook: 8 hrs
Total: 8 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Jug
Tongs
Sharp knife

Ingredients

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

Substitutions

Crème fraîche → Double cream or soured cream (Stir in off the heat; soured cream can split if boiled.)
Dijon mustard → Extra wholegrain mustard (Use the same total quantity of mustard.)
Chicken stock → Pork or vegetable stock (Choose a gluten-free stock if required.)

Instructions

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.
Add the sliced onions to the frying pan and cook for 4–5 minutes until beginning to soften. Stir in the garlic and sage for 30 seconds, then scrape the onion mixture into the slow cooker around the pork.
Whisk the chicken stock, Dijon mustard, wholegrain mustard and flour together in a jug. Pour the mixture over the pork and onions, then cover with the lid.
Cook on LOW for 8 hours (480 minutes), or until the pork is tender. Do not lift the lid during the first 6 hours unless necessary.
Add the apple wedges for the final 90 minutes of cooking so they soften while keeping some shape. If your apples are very soft, add them for the final 60 minutes instead.
Lift the pork and apples onto a serving dish and cover loosely with foil. Stir the crème fraîche and cider vinegar into the hot cooking liquid in the slow cooker. Taste and adjust the seasoning, then return the pork and apples to the sauce or spoon the sauce over them.
Scatter with a few extra sage leaves and serve with mashed potatoes, steamed cabbage or green beans.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days in the fridge. Freeze portions without the crème fraîche sauce if possible, as the sauce may change texture when frozen, for up to 3 months. Defrost: Defrost in a covered container in the fridge overnight. Do not cook the pork from frozen in the slow cooker.

Defrost thoroughly in the fridge if frozen. Reheat the pork and sauce in a covered saucepan over a medium-low heat or in the microwave until piping hot throughout. Add a splash of stock if the sauce is thick, and only reheat once.

Shred leftover pork into the mustard sauce and serve in toasted rolls with a little apple slaw, or use it in a potato-topped pie.

Allergen information

Contains milk and mustard. Check the stock and mustard labels for any additional allergens.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Pork Shoulder with Apple, Onion and Mustard Cream

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Pork Shoulder with Apple, Onion and Mustard Cream

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

Share how your recipe turned out