Slow Cooked Pork with Apple and Celery Mash

This slow cooked pork is so simple to make, and very tasty.  Not the cheapest meal – as pork is on the expensive side, but the rest of the meal is very frugal as it comprises of fruit and veg.

Slow Cooked Pork with Apple and Celery Mash – Serves 4-6 depending on the size of Pork Joint you use

I cooked this for the first time on Sunday and was really pleased with the results. As I was feeding just 2 adults and 2 children there were plenty of leftovers for pork sandwiches.

You will need:

1 x Large Slow Cooker (or Standard if using a smaller joint)

1 x Pork Joint (I used Leg and it weighed approx. 1.5kg)

1 x Onion

4-6 x Celery Sticks dependant on how many you wish to serve (base it on 1 per person)

4-6 Eating Apples again as above (base it on 1 apple per person)

1 x 1 Litre Carton of Apple Juice

1 x Bay Leaf (optional – only add if you have one to hand – I keep dried bay leaves in my store cupboard ingredients)

1 x Chicken Stock Cube

2 x Teaspoons of Honey plus extra for spreading on the Pork Joint

8-12 Carrots (depending on portion size per person – base on 1.5-2)

8-12 Parsnips (as above)

Olive Oil

Dried Rosemary

Instructions:

1. Spread honey over the pork and place in a traditional oven (on a baking tray uncovered) on high whilst you prepare the other ingredients.

2. Pour the Apple Juice into a saucepan and heat gently. Chop the onion and thickly dice the celery and add to the juice. Add the crumbled stock cube and 2 teaspoons of honey.  Finally add a bay leaf (if you have one).  Bring it to the boil.

3. Peel, core and halve the apples and put to one side.

4. Take the pork from the oven and place in the slow cooker, pour over the apple juice mixture and add the apples.

5. Place lid on slow cooker and cook on high for 6 hours or until you are happy the pork is completely cooked throughout.

6. 40 Minutes before serving, peel the carrots and parsnips and cut each in half lengthways and cut again lengthways giving 4 pieces then cut width ways to make 8 pieces in total for each.

7. I always parboil the carrots for 5 minutes to soften and then with the parsnips toss all in a bowl with some olive oil and dried rosemary and place on a baking tray in a traditional oven for approx. 30 minutes on a medium-high heat to roast.

8. Just before the vegetables have finished roasting, remove the pork carefully and leave on a plate to rest.  Drain the juice through a sieve and discard the fluid.  The apple and celery you have retained mash lightly with a fork to the desired consistency.

9. Carve meat (removing fat first), add mash and vegetables and serve immediately.

n.b – as always when slow cooking meat ensure that it is piping hot and cooked throughout, be extra vigilant when cooking pork and poultry.  If you are in any doubt use a meat thermometer to check the internal temperature before eating.

Top Tip – Any leftovers, wrap well and refrigerate immediately – it will make lovely pork sandwiches with a sliver of mustard. Use within 48 hours (preferably asap) and never reheat cooked pork.

Spread the word and let’s start a Slow Cooker revolution!

* Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practise makes perfect!

If you have tried this recipe please do let me know how it goes (or if you can improve on it) in the comments below.