Pork, Apple and Cider Potatoes
Tender pork shoulder, chunky potatoes and carrots slow-cook in a savory apple-and-cider gravy with mustard and thyme.
20 min
Prep
513 min
Cook
4
Serves
665
Calories
Macros · per serving
41g protein
64g carbs
26g fat
Ingredients
For 4 servings
- 800 g pork shoulder
- 800 g potato
- 300 g carrot
- 150 g onion
- 300 g apple
- 250 ml dry hard cider
- 150 ml chicken stock
- 15 g Dijon mustard
- 20 g cornstarch
- 1 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- 30 ml water
Instructions
- 1
Cut the potatoes and carrots into 2 cm chunks and roughly chop the onion. Put these vegetables in the bottom of the Crock-Pot. Core the apples and cut into chunky wedges.
- 2
Use boneless pork shoulder, fully thawed and kept refrigerated until this step. Trim excess surface fat, cut into 4 cm pieces and place over the vegetables, followed by the apples.
- 3
Stir together the cider, chicken stock, mustard, thyme, salt and pepper in a bowl. Pour into the Crock-Pot and cover.
- 4
Cook on LOW for 8 hours, keeping the lid closed, until the potatoes are tender and the pork pulls apart easily with a fork. Check several large pork pieces with a food thermometer: they must reach at least 145°F/63°C, although shoulder typically reaches about 190–205°F/88–96°C when fork-tender.
- 5
Mix the cornstarch with the cold water until smooth. Gently stir into the hot cooking liquid, then cover and cook on HIGH for 30 minutes, until the gravy thickens.
- 6
Turn off the Crock-Pot and leave covered for 3 minutes before serving. Divide the pork, potatoes, vegetables and apple-cider gravy evenly among four bowls.
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