Slow-cooker pork casserole with honey and mustard

Tender chunks of juicy pork shoulder, slow-cooked in a delicious honey and mustard-flavoured sauce, make this slow-cooker pork casserole taste out-of-this-world amazing!

Jump to:

• Slow-cooked pork shoulder casserole
• Why I think you'll love this dish
• What you will need
• What to do
• Freezing and storage
• Save for later
• Related Recipes
• 📋The recipe

Slow-cooked pork shoulder casserole

If you have a slow-cooker I recommend you try this honey mustard pork casserole recipe.

This casserole is made with pork shoulder (sometimes called Boston butt), which can be quite a tough cut of meat unless it's properly cooked. Pork shoulder contains a lot of collagen and gelatin, which makes it ideally suited for the long slow cooking time you get by using a slow-cooker. By the time the meat is cooked, the collagen and gelatin have softened and dissolved into the cooking liquid, leaving only juicy, succulent meat and a rich delicious gravy.

Pork loves sweet flavours (have you tried my pan-fried pork with pears and onions yet?) and the sweetness of the honey coupled with the tang of the mustard work really well together in this dish.

Throw in some potatoes, onions, peppers and leeks along with a few other flavouring ingredients and you have a warming and comforting stew that will brighten up the coldest winter day.

Why I think you'll love this dish

• This pork casserole is a very economical dish. Pork shoulder is a relatively inexpensive cut of meat. And because it's bulked up with potatoes and other vegetables, a little goes a long way.
• It's so easy to make. Just prep the meat and vegetables and throw everything into the slow-cooker, then forget about it until you are ready to eat. And while you are waiting you can enjoy the delicious meaty aromas permeating your kitchen, whetting your appetite for what is to come
• Because we are using pork shoulder, the meat won't dry out and become tough. You don't have to worry about over-cooking this casserole. If you forget to turn it off and leave it for longer than the stated recipe time, it won't be the end of the world.
• It freezes really well, so you could double up the recipe and freeze half for another meat.

So let's get on with the recipe!

What you will need

Equipment

The most important piece of equipment is of course a slow-cooker.

You will also need a sharp knife and a chopping board to cut up the meat and vegetables.

Ingredients

To make this slow-cooker pork casserole you will need these ingredients. It looks like quite a long list, but these are all staples you probably have in your pantry already.

**Get the complete list of ingredients and full instructions for making this slow-cooker pork casserole on the printable recipe card at the end of this post**

Pork shoulder - sometimes called Boston butt. Buy boneless shoulder and cut it into cubes yourself, or ask your butcher for ready-cubed meat. You should also remove the skin before cooking, and trim off most of the visible fat. One pound (450g) of pork shoulder will easily be sufficient for a casserole feeding 4 people.

Vegetables - this is up to you, but at the very least I would use potatoes, onions, yellow pepper and leeks. You can add other root vegetables such as carrots, parsnips and swedes. I also like to add plenty of chopped mushrooms. You can use any mushrooms you like. I like to use brown chestnut mushrooms, but white button mushrooms or large portobello mushrooms work just as well.

You will also need -

• Paprika - which goes so well with pork.
• Wholegrain mustard - you can use Dijon or English mustard instead, but you should adjust the amount according to the heat of the mustard. For this recipe, I have used wholegrain mustard which is quite mild.
• Honey - for sweetness
• Worcestershire Sauce - adds a touch of umami
• Tomato Puree - to enrich the gravy. Make sure to use either thick tomato puree or tomato paste. Ketchup or tomato sauce will not work in this recipe.
• Salt and pepper - for seasoning - this can be adjusted to your own taste.
• Stock cube - use either a chicken or a vegetable stock cube dissolved in one cup of boiling water.
• Flour - used with the paprika to coat the pork before browning.
• Sunflower oil - for browning the meat

What to do

Preparation

• 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.
• Combine the flour, paprika, salt and pepper in a bowl, add the pieces of pork and mix well to coat.
• Peel and rinse the onions and potatoes. Cut the onions into 1-inch pieces and 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.
• Make the stock by dissolving the stock cube in 1 and a half cups of boiling water. Mix the tomato puree, Worcestershire sauce, honey and mustard into the stock and set aside.

Make the casserole

If you find the gravy is too thin you can thicken it in one of two ways:

• mash one or two of the potato pieces and stir them through the gravy. The starch from the potatoes will thicken the gravy.
• make a slurry of 1 to 2 teaspoons of cornflour (cornstarch) with 3 tablespoons of water. Drizzle the cornstarch into the hot casserole and stir until the gravy is the desired consistency. You may not need to use all the slurry. Let the casserole continue cooking for another minute or two to ensure the cornflour is completely cooked.

Taste for seasoning and adjust if necessary.

Serve over rice or crusty bread with a side of mixed green vegetables. See my posts on how to cook rice in the microwave or how to cook rice in the oven, for easy ways to cook the perfect rice every time.

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Freezing and storage

You can freeze this pork casserole for up to 4 months.

Allow to cool and then transfer to meal-sized freezer containers, label and place in the freezer.

To use, allow to defrost overnight in the refrigerator, then reheat either in the microwave or in a saucepan on the stove.

You can also prepare this dish up to 3 days in advance, then store it in a covered container in the refrigerator until you are ready to eat it.

Save for later

Why not pin this slow-cooker pork recipe to one of your Pinterest boards so you can make it later? Just click the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Related Recipes

If you enjoyed this pork casserole with honey and mustard, you may also like to try some of my other pork dishes. Here are a few of them:

📋The recipe

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