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    Home » Recipes » Slow-cooker recipes

    Slow-cooker pork casserole with honey and mustard

    Published: Mar 19, 2021 · Modified: Jun 16, 2024 by VJ · This post may contain affiliate links · 4 Comments

    Jump to recipe

    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!

    Close up of a black serving bowl filled with potatoes and pork casserole.
    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.
    A potato and a piece of pork on a spoon held about a dish of pork casserole.

    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**

    Ingredients for slow-cooker pork casserole with honey and mustard.

    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

    Flour-coated pieces of pork browning in a frying pan.

    Heat the oil in a frying pan and fry the pork on medium to high heat until it browns. You may need to do this in batches so as not to overcrowd the pan.

    Browned pork in a slow-cooker.

    Transfer the browned pork to the slow-cooker.

    Chopped onions, leeks and yellow pepper in a frying pan,

    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.

    Chopped onions, leeks and yellow pepper with pieces of pork in a slow-cooker.

    Transfer the softened vegetables to the slow cooker.

    Potatoes, mushrooms and stock added to the pork casserole.

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

    A spoonful of cooked pork casserole held above a slow-cooker.

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

    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.

    Shredded pork pieces in a dish of pork casserole.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    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.

    Overhead shot of a black serving dish of pork casserole with honey and mustard.

    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:

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    📋The recipe

    Close up of a black serving bowl filled with potatoes and pork casserole.

    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 minutes
    Cook 6 hours hours
    Total Time 6 hours hours 20 minutes minutes
    Servings: 4 people
    Print Pin Comment Bookmark Saved!
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    5 from 2 votes

    (Click the stars to rate this recipe)

    Equipment

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

    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
    • ½ 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

    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.
      1 pound / 450 grams pork shoulder (or Boston butt)
    • Combine the flour, paprika and salt and pepper in a bowl and use it to coat the pork pieces.
      1 tablespoon flour, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon ground black pepper
    • 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.
      1 pound / 450 grams potatoes, 1 cup leeks, 1 cup onions, 1 large yellow pepper, 1 cup mushrooms
    • 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.
      2 tablespoons wholegrain mustard, 1 tablespoon honey, 2 tablespoons tomato puree or tomato paste, 2 tablespoons Worcestershire sauce, 1 cup chicken or vegetable stock

    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.
      2 tablespoons sunflower oil
    • 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.
    • Transfer the vegetables to the slow cooker.
    • Add the potatoes and mushrooms to the slow-cooker and then stir in the prepared stock.
    • Cover with a lid and cook on low for 6 to 7 hours, or on high 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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    About VJ

    Before I started my food blog 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, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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    1. Brian Spiby

      January 22, 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

        January 22, 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

      October 21, 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

        October 21, 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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