Slow Cooker Pork Casserole
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Onion (peeled and chopped)
- 2 Garlic Cloves (peeled and chopped)
- 2 Carrots (peeled and chopped)
- 250 g Chestnut Mushrooms (sliced)
- 750 g Pork Shoulder Steaks (cubed)
- 2 Apples (peeled and sliced)
- 2 Bay Leaves
- 2 Sprigs of Thyme
- 400 ml Chicken Stock
- 2 tsp Dijon Mustard
- 1 tbsp Cider Vinegar
- 1 tsp Salt
- ยฝ tsp Black Pepper
- 2 tbsp Thickening Granules (or make a cornflour slurry)
- 1ยฝ tbsp Double Cream
Method
- Place the onion, garlic, carrots, mushrooms, pork, apples, bay leaves, and thyme in the slow cooker basin. In a jug whisk together the chicken stock, dijon mustard and cider vinegar and pour it over the pork and vegetables. Season with salt and black pepper.
- Slow cook for 7-8 hours on a low setting. Remove the lid for the last hour of cooking to help thicken the sauce.
- Stir in 2 tablespoons of thickening granules (or use a cornflour slurry) and mix into the casserole. Add more thickening granules if you would like a thicker sauce.
- Add the cream and stir to combine. Serve with mash and vegetables.