Slow Cooker Pork & Mustard Stew

Ingredients

• 500 g pork shoulder (diced)
• 2 small leeks (washed & sliced)
• 1 1/2 tbsp wholegrain mustard
• 150 ml water
• vegetable stock pot or stock cube
• 250 ml cider
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp dried mustard powder
• 2 sprigs of thyme
• 2 sprigs of rosemary
• 1/2 tsp mixed herbs
• spray oil
• 1 tbsp cornflour mixed with water (optional)

Instructions

1. 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. 2

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

3. 3

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

4. 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