- 3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 3 tablespoons canola or vegetable oil, divided
- 8 ounces peeled fresh pearl onions (about 20)
- 1/3 cup all-purpose flour
- 1 cup apple cider or unfiltered apple juice
- 2 cups low-sodium chicken broth
- 1 tablespoon whole-grain mustard
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 1 bay leaf
- 8 ounces medium red potatoes, quartered
- 4 medium carrots, peeled and cut into 1-inch pieces
- 2 medium apples, peeled, cored, and cut into 1-inch pieces
- Pat the pork dry with paper towels. Generously season with salt and pepper. Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Working in batches, add the pork in a single layer and sear until browned on all sides, 3 to 5 minutes per batch. Transfer to a 6-quart or larger slow cooker. Repeat with the remaining pork.
- Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the flour and cook 2 minutes more.
- Pour in the apple cider and deglaze the skillet, using a wooden spoon to scrape the browned bits from the bottom of the skillet. Whisk in the broth, mustard, salt, and pepper, and bring to a boil.
- Add the thyme, sage, bay leaf, carrots, potatoes, and apples to the slow cooker, then pour the broth mixture over top. Cover and cook until the pork is tender, 6 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for 3 months.
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