This is one of Jon’s signature dishes, I’m quite sure he won’t mind me sharing it with you :) He normally makes it in the oven, but I just knew it would be a winner in the slow cooker. The meat is fall apart tender, the gravy is tummy growingly good and with a big dollop of creamy mash you will be feeding a very happy family!
It’s also a really useful recipe if you grow your own pigs. Come butchering time, remove the skin and most of the fat from any odd cuts of meat, dice and put to one side for this dish. It really doesn’t matter what part of the beast the meat come from (I used a shoulder here) as the slowcooker will tenderise it perfectly.
We normally serve it with a big pile of greens, but all we had in was a packet of samphire. I admit, it’s the first time I’ve had samphire, and it really complements this dish well. Lightly steamed for 2 -3 minutes so it still has a little crunch left in, it’ll deliver a subtle burst of saltiness with each mouthful. It works a treat!
- 1-1.5kg of pork
- 3 large onions
- 1 heaped tablespoon of wholegrain mustard
- Up to 1 litre of dry cider
- Butter or oil from frying
- 1 heaped tablespoon or cornflour
- A few tablespoons of cold water
- Fry the sliced onions gently for 10 - 15 minutes, until they are lightly coloured and really soft. Tip them into the slowcooker.
- Turn up the heat in the frying pan, melting some butter until it is sizzling. Add the cubed pork and sear each side of the meat until it is showing some good colour. Tip meat & juices into the slowcooker.
- Add the mustard, and slowly pour in enough cider to cover all the meat. Switch the slow cooker on, and leave for 7-10 hours on low, or 4-6 hours on high.
- When the meat is as soft as you like, season well and add the cornflour & cold water mixture. Stir well, and wait for a few minutes for the sauce to thicken.