A slow cooker version of the German pork dish. Pork shoulder rubbed in mustard and seasonings then seared and slow cooked and served with a vegetable gravy.
In a small bowl mix together the mustard, caraway seeds, 1 tsp salt, and 1 tsp black pepper.
Rub the mustard mixture all over the pork and set aside.
Heat the olive oil in a large saute pan over medium-high heat.
When the oil is hot sear the pork for just a couple minutes on each side.
Transfer the seared pork to a 6-quart slow cooker and set aside.
Keep the pan over medium-high heat and add the onion, celery, carrots, and 1/4 cup of water to the pan. Cook while stirring, using a wooden spoon or spatula to scrape any anything stuck to the bottom of the pan, for about 2 minutes.
Transfer the contents of the pan into the slow cooker along the sides of the pork.
Place a lid on the slow cooker and cook on LOW until pork is tender, about 6 hours.
Carefully transfer the pork to a serving plate and set aside leaving any liquid in the slow cooker.
In a small bowl mix together the cornstarch and 2 TBSP water until well combined then slowly stir the mixture into the liquid in the slow cooker.
Continue to cook the liquid in the slow cooker with the lid off, stirring often, until it becomes a thickened gravy, about 20 minutes.
Taste the gravy and season with salt & pepper if needed then serve with the pork.
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