Didn't do this in the slow cooker but I think it is ripe for conversion to do so. One from Holly Bell's fab blog, it got the thumbs up in this house.
Lean pork shoulder (350g) browned in flour, an onion and a stick of celery chopped and softened along with a couple of carrots, sage and black pepper, chucked in a pot with a chunked bramley (or maybe two if smaller), a couple of bay leaves and pork stock (350ml) to round it out. I also popped in some chestnut mushrooms. An hour at 160°C (fan) did the trick.
Served it just with kale and courgette that we had knocking about and needed finishing. The kale worked especially well with the zingy sauce. There was a lot of liquid so at the end I also put in some leftover mash we had, which helped a bit. I think next time I'd put dumplings on the top, maybe made with a dab of wholegrain mustard, or serve with mustard mash. Savoy cabbage would be another good accompaniment.
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