Slow Cooker Pork Casserole

Comforting slow cooker pork casserole with leeks, carrots and a honey-mustard glaze — great for cold nights.

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Recipe Info
Servings: 4
Prep: 15m
Cook: 8h
Total: 8h 15m
Ingredients
  • 1 tbsp vegetable or rapeseed oil
  • 4 pork shoulder steaks (about 750g), cut into large chunks
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 carrot, chopped
  • Bundle of woody herbs (bouquet garni) — 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve
  • 1 chicken stock cube
  • 2 tsp Dijon mustard
  • 1 tbsp cider vinegar
  • 2 tsp cornflour
  • 1 tbsp honey
Instructions
  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 in batches to avoid overcrowding, and cook until deep brown all over, then transfer to the slow cooker.
  2. Add the onion and leek to the frying pan and cook for a few minutes until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker.
  3. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set the slow cooker on low for 6-8 hours, or high for 5-6 hours.
  4. In a saucepan, mix the cornflour and honey with 1-2 teaspoons 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.
  5. Serve with mash or dumplings, scattered with thyme leaves.
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