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Hands-on Time
50 Mins
Total Time
3 Hours 50 Mins
Yield
Makes 6 to 8 servings
Photo: Hector Sanchez

How to Make It

Step 1

Trim fat and silver skin from pork. Sprinkle pork with kosher salt and pepper. Wrap top and sides of pork with pancetta. Tie with kitchen string, securing at 1-inch intervals.

Step 2

Cook pork in hot oil in a large skillet over medium heat, turning occasionally, 15 minutes or until deep golden brown. Remove from skillet, reserving drippings in skillet.

Step 3

Place quartered onion and next 4 ingredients in a 6-qt. slow cooker; top with pork.

Step 4

Add beer to reserved drippings in skillet, and cook over medium heat 8 minutes or until liquid is reduced by half, stirring to loosen brown bits from bottom of skillet. Stir in mustard, and pour over pork. Cover and cook on HIGH 2 hours.

Step 5

Peel 2 apples, and cut into large wedges. Add apple wedges, sauerkraut, and cabbage to slow cooker; cover and cook 1 to 2 more hours or until a meat thermometer inserted into thickest portion of pork registers 150° and apples are tender.

Step 6

Cut remaining unpeeled apple into thin strips, and toss with parsley and lemon juice. Season with salt and pepper to taste.

Step 7

Combine preserves and broth in a small saucepan, and cook over medium heat, stirring often, 4 to 5 minutes or until melted and smooth.

Step 8

Brush pork with apricot mixture. Cut pork into slices, and serve with onion mixture, apple-parsley mixture, and additional Dijon mustard.

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