Slow cooker pork and cider casserole with mustard mash

Tender chunks of pork shoulder in a gently sweet cider gravy with leeks, carrots and apple, ladled over mustardy mash. A proper West Country-style supper that cooks itself.

Ingredients

• 1000 g Pork shoulder, diced
• 25 g Plain flour
• 4 g Salt
• 1 g Black pepper
• 30 ml Vegetable oil
• 2 Onions, sliced
• 2 Leeks, sliced
• 300 g Carrots, thickly sliced
• 2 g Dried sage
• 400 ml Dry cider
• 1 Chicken stock cubes, made up with 200ml hot water
• 15 g Dijon mustard
• 2 Apples, cored and cut into thick wedges
• 1200 g Potatoes, peeled and cut into chunks
• 40 g Butter
• 100 ml Milk
• 5 g English mustard
• 0.5 Green cabbage, shredded

Method

1. Toss the pork in the flour, salt and pepper and brown it in batches in hot oil in a large frying pan, about 8 minutes in all.
2. Put the pork in the slow cooker with the onions, leeks, carrots and sage.
3. Pour the cider into the hot pan and bubble for 2 minutes, scraping up the browned bits. Stir in the stock and Dijon mustard and pour it over the pork.
4. Cover and cook on low for 7 hours until the pork is tender.
5. Stir in the apple wedges, turn to high and cook for 30 minutes more.
6. Boil the potatoes for 20 minutes until soft, drain and mash with the butter, milk and English mustard.
7. Boil the cabbage for 5 minutes and drain.
8. Taste the casserole for seasoning and serve it over the mash with the cabbage.