Slow Cooker Pork Shoulder with Apple, Sage and Butter Beans

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
• Wooden spoon
• Kitchen paper

• 1 tablespoon vegetable oil
• 900 g boneless pork shoulder, cut into 4 cm chunks
• 2 medium brown onions, thinly sliced
• 2 eating apples, peeled, cored and cut into wedges
• 2 cloves garlic, finely chopped
• 2 teaspoons dried sage
• 1 tablespoon plain flour
• 500 ml reduced-salt chicken stock, made with a stock cube
• 1 tablespoon wholegrain mustard
• 2 teaspoons runny honey
• 2 x 400 g tins butter beans, drained and rinsed
• 1 tablespoon fresh sage leaves, finely shredded, plus extra to serve
• ½ teaspoon fine salt
• ¼ teaspoon ground black pepper

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