Cider-braised Pickled Pork with Apricot Mustard Glaze

FOR A 4.5-5.5 LITRE SLOW COOKER. SERVES 4-6

Apple cider adds a whole new dimension to an old-fashioned favourite, which is made even more delicious by the finishing glaze. This pickled pork is equally tasty served hot or cold, or as a sandwich filling with a fruit chutney (such as Peach Chutney).

1.2kg lean boneless pickled pork 375ml medium–dry cider

1 onion, cut into quarters

4 cloves

6 allspice berries

1 teaspoon fennel seeds

1 bay leaf

2 teaspoons maple syrup

2 teaspoons brown sugar

1 tablespoon cider vinegar

salad or seasonal vegetables, to serve

For the Apricot Mustard Glaze

2 teaspoons apricot jam

2 teaspoons soy sauce

1 teaspoon Dijon or hot English mustard

Place the pork into the slow cooker with the cider, onion, spices, bay leaf, maple syrup, brown sugar and vinegar. Add enough water to almost cover the pork. Cover and cook on High for 4–5 hours or Low for 8–10 hours.

Preheat the oven to 200°C.

Transfer the pork to a baking dish and pat dry using a paper towel.

To make the apricot mustard glaze, mix all of the ingredients together. Brush with half the glaze, then bake for 5 minutes. Brush the remaining glaze over the pork and bake for a further 5 minutes.

Rest the pork for at least 10 minutes before cutting into slices. Serve with salad or seasonal vegetables.