Slow Cooker
Mustard and Cider Braised Pork
with stewed apples and potatoes
Prep & Cook Time: 60+ min.
Cook Within: 6 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 6)
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8 tsp. Chicken Demi-Glace Concentrate
- 24 oz. Boneless Pork Shoulder Roast
- 3 tsp. Onion Salt
- ¼ cup Grained Dijon Mustard
- 3 Tbsp. Cornstarch
- 6 Garlic Clove
- 2 Russet Potatoes
- 6 oz. Red Apple Slices
- 8 fl. oz. Apple Cider
- 2 Yellow Onion
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories311
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Carbohydrates33g
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Fat7g
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Protein30g
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Sodium1561mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare The Ingredients
Mince garlic Cut potatoes into ½" dice. Halve and peel onion. Cut halves into 1" dice. (Time: 2:00)
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2 Start The Meal
In a clean slow cooker, combine onion, potatoes, garlic, chicken demi-glace, half the onion salt, cider, and mustard. Top with pork shoulder and remaining onion sait. Turn slow cooker on to high heat. Cover, and cook for 3 hours, 45 minutes. With 15 minutes left, make a cornstarch slurry. Stir apples and slurry into slow cooker and continue to cook until pork reaches a minimum internal temperature of 145 degrees, 30 minutes.
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3 Add The Cornstarch and Apples
Make a cornstarch slurry, Stir apples and slurry into slow cooker and continue to cook until pork reaches a minimum internal temperature of 145 degrees, 30 minutes.
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4 Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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