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Slow Cooker Pork Shoulder with Apple, Sage and Mustard Gravy | DadTheFoodie

Slow Cooker Pork Shoulder with Apple, Sage and Mustard Gravy recipe photograph

Instructions

Pat the pork dry with kitchen paper and season it all over with the salt and black pepper.
Heat the oil in a large frying pan over a medium-high heat. Brown the pork on all sides for 6–8 minutes in total, then transfer it to the slow cooker. This step adds colour but can be skipped if you are short of time.
Put the onions, carrots, apples, chopped sage and garlic around the pork. Whisk the chicken stock, wholegrain mustard, plain flour, English mustard and honey together, then pour the mixture into the slow cooker around the meat.
Cover and cook on low for 7 hours, or until the pork is very tender and the centre reaches at least 75°C. Turn the pork once halfway through if convenient.
Transfer the pork to a board, cover loosely with foil and rest for 10 minutes. Remove any excess fat from the surface of the cooking liquid.
Mix the cornflour with the cold water to make a smooth slurry. Stir it into the hot liquid in the slow cooker, cover and cook on high for 10–15 minutes, stirring once, until the gravy has thickened. Alternatively, pour the liquid into a saucepan and simmer gently until thickened.
Slice the pork and return it to the gravy for 2–3 minutes to warm through. Taste and adjust the seasoning, then scatter with extra sage and serve with mashed potatoes and green vegetables.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Small bowl
Whisk
Kitchen paper
Meat thermometer

Swaps and substitutions

Boneless pork shoulder → Pork leg joint
Use a similarly sized joint and check it is tender before serving; it may be a little leaner.
Eating apples → Cooking apples
Use two smaller cooking apples and add an extra teaspoon of honey if the gravy tastes too sharp.
Fresh sage → 1 teaspoon dried sage
Add the dried sage with the stock.
Wholegrain mustard → Dijon mustard
Use 1 tablespoon; the gravy will be smoother.

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. Use within 3 days. Freeze cooled portions for up to 3 months, ideally with the gravy, and label them with the date. Defrost: Defrost covered in the fridge overnight. Do not defrost at room temperature. Reheat until piping hot throughout before serving.
Reheating: Defrost in the fridge if frozen, then reheat gently in a saucepan or microwave until piping hot throughout. Add a splash of water or stock if the gravy is too thick, and only reheat once.
Leftover ideas: Shred or slice leftover pork into toasted sandwiches with a little mustard, or warm it with the gravy and serve over baked potatoes.

Allergen information

Contains mustard and gluten from the plain flour and stock if the stock is not gluten-free. Check stock labels for gluten, milk or other allergens.

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

My private notes

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Recipe info

Prep time: 20 min
Cook time: 420 min
Servings: 4

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Ingredients

Recipe serves 4

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

1 kg boneless pork shoulder, trimmed of excess fat
1 tablespoon vegetable oil
2 medium eating apples, peeled, cored and cut into wedges
2 brown onions, sliced
2 carrots, cut into thick slices
3 fresh sage leaves, finely chopped, plus extra to garnish
2 garlic cloves, finely chopped
400 ml reduced-salt chicken stock
2 tablespoons wholegrain mustard
1 tablespoon plain flour
1 teaspoon English mustard
1 teaspoon runny honey
2 teaspoons cornflour
1 tablespoon cold water
1/2 teaspoon fine salt
1/4 teaspoon black pepper

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Slow cooker

Tags: Slow cooker, Pork, Family meals, Sunday lunch, Apple, Sage, Make ahead, Freezer friendly

Slow Cooker Pork Shoulder with Apple, Sage and Mustard Gravy

Name: Slow Cooker Pork Shoulder with Apple, Sage and Mustard Gravy
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 4 servings
Ingredients: 1 kg boneless pork shoulder, trimmed of excess fat; 1 tablespoon vegetable oil; 2 medium eating apples, peeled, cored and cut into wedges; 2 brown onions, sliced; 2 carrots, cut into thick slices; 3 fresh sage leaves, finely chopped, plus extra to garnish; 2 garlic cloves, finely chopped; 400 ml reduced-salt chicken stock; 2 tablespoons wholegrain mustard; 1 tablespoon plain flour; 1 teaspoon English mustard; 1 teaspoon runny honey; 2 teaspoons cornflour; 1 tablespoon cold water; 1/2 teaspoon fine salt; 1/4 teaspoon black pepper

Tender slices of pork shoulder cook slowly with sweet apples, onions and sage, then finish in a savoury wholegrain mustard gravy. Serve with mashed potatoes and green vegetables for a comforting family dinner.

Prep: 20 min
Cook: 7 hrs
Total: 7 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Small bowl
Whisk
Kitchen paper
Meat thermometer

Ingredients

1 kg boneless pork shoulder, trimmed of excess fat
1 tablespoon vegetable oil
2 medium eating apples, peeled, cored and cut into wedges
2 brown onions, sliced
2 carrots, cut into thick slices
3 fresh sage leaves, finely chopped, plus extra to garnish
2 garlic cloves, finely chopped
400 ml reduced-salt chicken stock
2 tablespoons wholegrain mustard
1 tablespoon plain flour
1 teaspoon English mustard
1 teaspoon runny honey
2 teaspoons cornflour
1 tablespoon cold water
1/2 teaspoon fine salt
1/4 teaspoon black pepper

Substitutions

Boneless pork shoulder → Pork leg joint (Use a similarly sized joint and check it is tender before serving; it may be a little leaner.)
Eating apples → Cooking apples (Use two smaller cooking apples and add an extra teaspoon of honey if the gravy tastes too sharp.)
Fresh sage → 1 teaspoon dried sage (Add the dried sage with the stock.)
Wholegrain mustard → Dijon mustard (Use 1 tablespoon; the gravy will be smoother.)

Instructions

Pat the pork dry with kitchen paper and season it all over with the salt and black pepper.
Heat the oil in a large frying pan over a medium-high heat. Brown the pork on all sides for 6–8 minutes in total, then transfer it to the slow cooker. This step adds colour but can be skipped if you are short of time.
Put the onions, carrots, apples, chopped sage and garlic around the pork. Whisk the chicken stock, wholegrain mustard, plain flour, English mustard and honey together, then pour the mixture into the slow cooker around the meat.
Cover and cook on low for 7 hours, or until the pork is very tender and the centre reaches at least 75°C. Turn the pork once halfway through if convenient.
Transfer the pork to a board, cover loosely with foil and rest for 10 minutes. Remove any excess fat from the surface of the cooking liquid.
Mix the cornflour with the cold water to make a smooth slurry. Stir it into the hot liquid in the slow cooker, cover and cook on high for 10–15 minutes, stirring once, until the gravy has thickened. Alternatively, pour the liquid into a saucepan and simmer gently until thickened.
Slice the pork and return it to the gravy for 2–3 minutes to warm through. Taste and adjust the seasoning, then scatter with extra sage and serve with mashed potatoes and green vegetables.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Use within 3 days. Freeze cooled portions for up to 3 months, ideally with the gravy, and label them with the date. Defrost: Defrost covered in the fridge overnight. Do not defrost at room temperature. Reheat until piping hot throughout before serving.

Defrost in the fridge if frozen, then reheat gently in a saucepan or microwave until piping hot throughout. Add a splash of water or stock if the gravy is too thick, and only reheat once.

Shred or slice leftover pork into toasted sandwiches with a little mustard, or warm it with the gravy and serve over baked potatoes.

Allergen information

Contains mustard and gluten from the plain flour and stock if the stock is not gluten-free. Check stock labels for gluten, milk or other allergens.

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

Slow Cooker Pork Shoulder with Apple, Sage and Mustard Gravy

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Pork Shoulder with Apple, Sage and Mustard Gravy

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Community comments

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