nonsense!

After months of procrastination, last week I finally got my hands on a slow cooker, via my friend @gustavo_armenta. Armed with some left over pork shoulder, a handful veggies and a spice rack, I decided to take the new gadget for a spin.

Ingredients (makes for 4 portions)

• 2 lb of pork shoulder, cut in cubes (you should get about 4-6 cubes)
• 1 yellow onion, sliced.
• 8 - 10 red potatoes, cut in half

For the sauce (ballpark, adjust to taste)

• 1/4 cup of Dijon mustard
• 2 tbsp of Whole grain mustard
• 2 tbsp of balsamic vinegar
• 2 tbsp of brown sugar
• A few pinches of thyme.
• Salt
• Pepper

How to

• Take the pork shoulder off the fridge at least an hour before (you want it to be at room temperature when you start cooking)
• On a bowl, mix all the sauce ingredients thoroughly. Taste for salt and pepper. (The sauce will be cooked for a long time, so it should start more flavorful than usual)
• Line the bottom of the slow cooker with the sliced onions
• Toss each pork cube thoroughly on the sauce and lay them evenly in the slow cooker (if there's any sauce left, spoon it over the cubes).
• Place the potatoes on top.
• Cook on 'High' for 4 hours.

After 4 hours in the slow cooker, the pork will be done. It should be soft, and will come apart just by pulling with fork. Serve inmidiately, spooning the juices over the pork, onions and potatoes.

The pork turned out to be very soft and sweet (due to the onion, sugar and fat caramelizing), but with a delicious tangy hint due to the mustard.

I really recommend you give it a try. It takes time to cook, but the prep work is super quick and really easy. And the resulting dish is really really good!