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Home » Main Meals » Slow-cooker pork casserole with honey and mustard

Slow-cooker pork casserole with honey and mustard

Author: VJ Published : March 2021 Modified : May 2022 / 4 people have commented

Recipe
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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!

Overhead shot of honey mustard pork casserole on a plate with rice and vegetables.

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Table Of Contents
  1. Slow cooked pork shoulder casserole
  2. Why I think you’ll love this dish
  3. Ingredients
  4. How to make it
  5. Freezing and storage
  6. Pin for later
  7. Related Recipes
  8. The recipe
  9. Slow-cooker pork casserole with honey and mustard

Slow cooked pork shoulder casserole

If you have a slow-cooker then you really should try this recipe for honey mustard pork casserole.

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 and leeks and a few other flavouring ingredients and you have a warming and comforting stew that will brighten up the coldest winters 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 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.
A ladle of honey mushroom pork casserole being lifted from th slow cooker.

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 that you probably have in your pantry already.

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 away 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 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 mustard or English mustard, but adjust the amount according to the heat of the mustard. I have used wholegrain mustard in this recipe, 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 to coat the pork before browning.
  • Sunflower oil (not pictured) – for browning the meat

How to make it

**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**

  • Preparation time – 20 minutes
  • Cooking time – 5 to 6 hours on low or 4 to 5 hours on high in a slow-cooker.
  • Yield – this will feed 4 people.
  • Calories – 551 per serving

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 and salt and pepper in a bowl and use it to coat the pork pieces.
  • 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.
  • 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.

What to do

Steps for making slow-cooker pork casserole.
  • Heat the sunflower oil in a large frying pan and fry the pork over a medium heat until it is browned on all sides (image 1 above).
  • You may need to do this in batches to avoid over-crowding the pa.
  • Transfer the browned pork into the slow-cooker.
  • Now fry the leeks and onions in the same pan until they start to brown. Scrape the bottom of the pan to pick up any pieces of browned meat that may remain. If necessary add another tablespoon of oil to the pan.
  • Transfer the leeks and onions into the slow-cooker.
  • Add the potatoes and mushrooms (and any other vegetables you may be using) to the slow-cooker and pour over the prepared stock.
  • Cover the slow-cooker with the lid and cook either on low power for 5 to 6 hours or on high power for 4 to 5 hours.
  • The meat will be cooked then you can pierce it easily with a fork, and it is starting to fall apart.
  • 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 make sure the cornflour is completely cooked.
  • Taste for seasoning and adjust if necessary.
  • Serve over rice 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.
Honey mustard pork casserole on a blue plate with rice and vegetables.

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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 in up to 3 days in advance, then store in a covered container in the refrigerator until you are ready to eat it.

Honey mustard pork casserole in a serving dish.

Pin for later

Why not pin this recipe to your pinterest board so you can make it later. Just click the image below.

Pinterest image for slow-cooker pork casserole with honey and mustard.

Related Recipes

If you enjoyed this pork casserole with honey and mustard, you may also like to try some of my other pork dishes.

  • Sheet pan pork chops with a honey garlic glaze
  • Creamy paprika pork goulash
  • Sticky oven-baked pork spare ribs with honey glaze
  • Crispy pork knuckle with saute potatoes (Eisbein)
  • Leftover roast pork in garlic sauce

The recipe

Pork casserole on a plate with rice and vegetables.

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!
Recipe by: Veronica
Main Course
British
Calories 551
Prep 20 minutes
Cook 6 hours
Total Time 6 hours 20 minutes
Servings: 4 people
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5 from 2 votes

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Equipment

  • Sharp Knife
  • Chopping Board
  • Small mixing bowl
  • Frying Pan
  • Slow cooker

Ingredients

  • 1 lb (450g) pork shoulder (or Boston butt) cubed
  • 1 lb (450g) potatoes peeled and quartered
  • 1 cup leeks chopped
  • 1 cup onions 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 chicken or vegetable stock cube
  • 2 tablespoons sunflower oil for frying the meat

Instructions

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 and salt and pepper in a bowl and use it to coat the pork pieces.
  • 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.
    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 1½ cups of boiling water. Mix the tomato puree, Worcestershire sauce, honey and mustard into the stock and set aside.

Pork casserole

  • 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.
  • Fry the leeks and onions in the same pan until they start to brown. Scrape the bottom of the pan to pick up any pieces of browned meat that may remain. If necessary add another tablespoon of oil to the pan. Add the leeks and onions to the pork in the slow-cooker.
  • Add the potatoes and mushrooms (and any other vegetables you may be using) to the slow-cooker and pour over the prepared stock.
  • Cover the slow-cooker with the lid and cook either on low power for 5 to 6 hours or on high power for 4 to 5 hours.
  • Thicken the gravy if necessary (see notes).
  • Taste for seasoning and adjust if necessary.
  • Serve over rice with a side of mixed green vegetables.

Notes

You can add extra root vegetables such as carrots, turnips, swedes and parsnips.
The pork will be cooked when a fork slides easily into the meat, and the meat is starting to fall apart.
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 make sure the cornflour is completely cooked.

Nutrition

Calories – 551kcal | Carbohydrates – 34g | Protein – 30.6g | Fat – 32.4g | Saturated Fat – 9.7g | Cholesterol – 101mg | Sodium – 1149mg | Potassium – 1048mg | Fiber – 4.8g | Sugar – 10.4g | Calcium – 211mg | Iron – 4mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
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Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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Comments

  1. Brian Spiby

    22 January 2023 at 4:49 pm

    Sounds good, VJ. Looking forward to trying it out.
    BUT – a “British” recipe where the measurements are in “cups” ? No way.
    In the UK we already have to cope with kilos and grammes as well as pounds and ounces.
    Definitely not my “cup” of tea !

    Reply
    • VJ

      22 January 2023 at 6:51 pm

      I hope you try the recipe – it’s one of my favourites. Re the cups – these are standard measuring cups – 240 ml US or 250 ml UK (slightly larger). I’ve only used cup measurements for the vegetables the rest of the measurements are either grams or spoons.

      Reply
  2. Eva

    21 October 2022 at 1:03 pm

    5 stars
    This was really DELICIOUS! I doubled the recipe and so had a fair bit of sauce left after feeding 5 people, (served with mash). So, for lunch next day I added a cup of long grain rice, chick peas, red kidney beans and brocolli and rainbow chard that had been sauteed in olive oil and slices of garlic. Served with some buttered bread. Heaven! Thank you 🙂

    Reply
    • VJ

      21 October 2022 at 3:04 pm

      Wpw – what a lovely comment. Thank you so much – I’m really pleased you enjoyed it. Great ide to bulk up the leftovers with rice and extra veg too!

      Reply

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