Slow-cooker pork casserole with honey and mustard

Ingredients

• 1 pound / 450 grams pork shoulder (or Boston butt) (cubed)
• 1 pound / 450 grams potatoes (peeled and quartered)
• 1 cup leeks (chopped)
• 1 cup onions (chopped)
• 1 large yellow pepper (chopped)
• 1 cup mushrooms (chopped)
• 1 tablespoon flour
• 1 teaspoon paprika
• 1 teaspoon salt (adjust to your own taste)
• 1/2 teaspoon ground black pepper
• 2 tablespoons wholegrain mustard
• 1 tablespoon honey
• 2 tablespoons tomato puree or tomato paste
• 2 tablespoons Worcestershire sauce
• 1 cup chicken or vegetable stock (use a stock cube to make it)
• 2 tablespoons sunflower oil (for frying the meat)

Instructions

1. 1

   --- Preparation ---

2. 2

   Remove most of the visible fat from the pork, including the rind or skin (if there is any) and cut into 1 and a half to 2-inch sized pieces.

3. 3

   Combine the flour, paprika and salt and pepper in a bowl and use it to coat the pork pieces.

4. 4

   Peel and rinse the onions and potatoes. Cut the onions into 1-inch pieces cut the potatoes into 2-inch pieces. Slice the leeks lengthwise, rinse under running water to remove any dirt, and then slice them into semi-circles. Remove the seeds and membrane from the yellow pepper and cut it into 2-inch pieces.Wipe the mushrooms with a damp cloth or kitchen paper towel to remove any bits of dirt, then slice or quarter the mushrooms depending on the size.

5. 5

   Make the stock by dissolving the stock cube in 1 cup of boiling water. Mix the tomato puree, Worcestershire sauce, honey and mustard into the stock and set aside.

6. 6

   --- Pork casserole ---

7. 7

   Heat the sunflower oil in a large frying pan and fry the pork over a medium heat until it is browned on all sides. Transfer the browned pork to the slow-cooker.

8. 8

   Using the same pan, fry the onions, leeks and peppers until the onions start to turn translucent. Stir well to pick up residue left by the pork. You may need an extra splash of oil.

9. 9

   Transfer the vegetables to the slow cooker.

10. 10

    Add the potatoes and mushrooms to the slow-cooker and then stir in the prepared stock.

11. 11

    Cover with a lid and cook on low for 6 to 7 hours, or on high for 4 to 5 hours.

12. 12

    Thicken the gravy if necessary (see notes).

13. 13

    Taste for seasoning and adjust if necessary.

14. 14

    Serve over rice with a side of mixed green vegetables.