Cut the pork up into bite sized pieces.
Place into a large bowl and dust with the flour and a salt.
Toss together so all the meat gets coated.
Preheat a heavy bottomed frying pan or skillet over a medium high heat.
When hot, add the oil and swirl around the pan.
Add a single layer of the pork and allow to sit still for a few minutes. When there is a golden crust built up on the underneath of the meat, turn and sear the second side.
Tip into the slow cooker and repeat with the rest of the meat.
In the same pan, add a little more oil if it looks dry (the pork has likely left a little oil so this might not be necessary).
Tip in the onions and reduce the heat.
Cook the onions for 10-15 minutes, or until the onions have collapsed and combined with all the meaty juices on the bottom of the pan.
Pour into the slow cooker.
Finally, to deglaze the pan, turn the heat back up to high.
Pour in the water and using a wooden spoon or spatula, carefully scrape away at the base of the pan as the water boils.
When the water is brown and the pan is looking a bit cleaner, pour it into the slow cooker.
Pour the cider over the meat. You only need to use enough to cover the meat, but as I LOVE this gravy so much, I used the full litre!
Add the Dijon mustard and salt, give it all a good stir.
Then put on the lid and switch the slow cooker on whichever setting you prefer:
* If it’s cooked on high, it’ll be ready in 3+ hours.
* If it’s cooked on low, it’ll be cooked in 6+ hours.
About an hour from the end of the cooking time, mix together the cornflour and cold water to form a thick slurry.
Add this, the wholegrain mustard, salt and pepper to the slow cooker.
Give it one final stir and allow it to finish cooking.
Please enjoy my recipe! Jane | hedgecombers.com