Slow cooker pork casserole

• vegetable or rapeseed oil1 tbsp tbsp
• pork shoulder steaks↗4

  (about 750g), cut into large chunks

• onion↗1

  chopped

• leek↗1

  chopped

• carrot↗1

  chopped

• woody herbs↗bundle of

  bundle of (bouquet garni) – we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve

• chicken stock↗1

  cube

• Dijon mustard↗2 tsp tsp
• cider vinegar↗1 tbsp tbsp
• cornflour↗2 tsp tsp
• honey↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat – you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.

2. 2

   In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.