Slow Cooker Pork & Mustard Stew

Tasty and tender pork slow cooked with mustard, herbs and cider – what’s not to like? My Slow Cooker Pork & Mustard Stew is perfect for a winter’s evening. 

Which cut of pork is best to use?

You can use any cut of pork for this, I tend to use shoulder. You do want a small amount of fat so it doesn’t dry out when you are cooking it over a few hours. I like to brown the meat before adding it to the slow cooker because this means it holds together when cooking. If you don’t brown the pork, it has a tendency to break up more which isn’t what I wanted for this recipe. 

Flavours that work well with pork 

Mustard and cider are flavours that compliment pork perfectly. My favourite mustard is wholegrain because it has a milder flavour than other types of mustard. I think it works really well in sauces along with the mustard powder. 

Cider and apples in general also work really well with pork. I didn’t want to use apples in this recipe because I thought they would turn mushy after the long cooking time. Using cider adds the apple flavour without creating mush. If you would prefer you can use non alcoholic cider instead. As an alternative, you could use 100ml of apple juice and make up the rest with more vegetable stock.

Slow Cooker Pork & Mustard Stew cooking tips 

As with a lot of my slow cooker dishes, I tend to add a little bit extra liquid to ensure it doesn’t all cook off. This is especially handy if you are leaving your slow cooker on overnight so you won’t be there to check if it needs a bit more liquid. Because of this, you may want to thicken it slightly. You can either do this by taking the slow cooker lid off and allowing some of the liquid to evaporate. I prefer to add a small amount of cornflour mixed together with some water and stir that through the dish. Leave it for 5-10 minutes and your sauce will have thickened. 

I also add a bit more liquid because I freeze a lot of my dishes and they seem to always loose some liquid once they have defrosted.  So if I have a thinner sauce when I freeze the dish, my thinking is I will still have plenty of sauce when I defrost it and reheat it. I can then thicken it if needed. This Slow Cooker Pork & Mustard Stew freezes really well. Leave it in the fridge for 8 hours or so to defrost and make sure it is piping hot before serving. 

What to serve with this Slow Cooker Pork & Mustard Stew 

As with all stews and casseroles, I like to serve them with some form of potato. It adds to the comforting deliciousness of them. I usually serve this stew with mashed or baked potatoes. My Potato & Thyme Stacks would work really well, especially if you are making this for guests. 

I like to serve at least two vegetables with any meal. So many vegetables would work really well with this Slow Cooker Pork & Mustard Stew. I love Tenderstem broccoli and think my Roasted Parmesan Tenderstem Broccoli would work really well. You can leave off the Parmesan if you would prefer. 

5 from 1 vote

Print

Slow Cooker Pork & Mustard Stew

Tasty and tender pork slow cooked with mustard, herbs and cider – what’s not to like? My Slow Cooker Pork & Mustard Stew is perfect for a winter’s evening. 

Course Main Course

Cuisine British

Keyword Slow Cooker, Pork, Crock pot, Cider

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Servings 4

Calories 386 kcal

Author Curly

Ingredients

• 500 g pork shoulder diced
• 2 small leeks washed & sliced
• 1 ½ tbsp wholegrain mustard
• 150 ml water
• vegetable stock pot or stock cube
• 250 ml cider
• 2 tsp sea salt
• ¼ tsp black pepper
• ½ tsp dried mustard powder
• 2 sprigs of thyme
• 2 sprigs of rosemary
• ½ tsp mixed herbs
• spray oil
• 1 tbsp cornflour mixed with water optional

Instructions

1. Cut the pork into chunks. Brown the pork in batches in a pan or in your slow cooker on the hob (if your slow cooker allows this) using some spray oil

2. Once all of the pork is browned, add it all back into the slow cooker. Add the remaining ingredients to the pork 
   

3. Cook on high for 4-5 hours or low for 7-9

4. Roughly 30 minutes before the end of the cooking time, if you would like the sauce to be thicker mix the cornflour with enough water to make a slurry. Stir into the sauce and leave to thicken

Recipe Notes

I use a 3.5L slow cooker.

Nutrition Facts

Slow Cooker Pork & Mustard Stew

Amount Per Serving

Calories 386 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 8g50%

Cholesterol 81mg27%

Sodium 1304mg57%

Potassium 458mg13%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 2g2%

Protein 20g40%

Vitamin A 835IU17%

Vitamin C 6.8mg8%

Calcium 53mg5%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Pin for later

Linking to

Hosted by Baking Queen 74