Slow Cooker Pork with Sweet Potato, Brussels Sprouts and Gentle Apple-Sage Sauce

Instructions

1. 1

   1. Pat the pork shoulder dry with paper towels and season it with 5 g salt, black pepper, and sweet paprika.

2. 2

   2. Heat 15 ml (1 tbsp) olive oil in a skillet over medium-high heat, about 375°F / 190°C at the pan surface. Brown the pork in batches for 2 to 3 minutes per side. Transfer it to the slow cooker.

3. 3

   3. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil and cook the onion for 3 minutes. Add the garlic and cook for 30 seconds more. Transfer the mixture to the slow cooker over the pork.

4. 4

   4. Add the sweet potato, red apple, chicken broth, non-alcoholic apple cider, apple cider vinegar, and half of the fresh sage to the slow cooker. Stir gently to distribute everything evenly.

5. 5

   5. Cover and cook on low for 6 hours, or until the pork is very tender. The safe internal temperature for pork should reach at least 145°F / 63°C, although for a succulent texture in this recipe it becomes more tender with extended slow cooking.

6. 6

   6. Uncover, add the Brussels sprouts, and stir carefully. Cover again and cook on low for 45 to 60 minutes more, until the sprouts are tender but still vibrant.

7. 7

   7. Remove 250 ml (1 cup) of the hot cooking liquid and whisk it in a bowl with the cornstarch previously dissolved in the cold water. Return this mixture to the slow cooker and stir well.

8. 8

   8. Add the remaining sage and cook 15 minutes more on high so the sauce thickens slightly. Taste and adjust with the remaining salt if needed.

9. 9

   9. Serve the pork with the sweet potato and Brussels sprouts, spooning the gentle apple-sage sauce over the top.