This recipe incorporates all the flavours of a charcuterie platter into a single dish. It can be difficult to cut this tender roast into thin slices, so separate the meat into chunks before serving. It will be much easier—and just as tasty! For a hearty meal, serve with mashed potatoes and our Quick Braised Red Cabbage.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2015
MethodIn bowl, whisk together broth, wine, mustard and half each of the salt and pepper. Arrange onion in bottom of slow cooker. Sprinkle pork with remaining salt and pepper; place on top of onion. Pour in broth mixture. Cover and cook on low
until pork is tender, 8 to 10 hours.
Using 2 slotted spoons, remove pork to cutting board; remove any twine. Trim any fat from pork. Cut pork into large chunks; arrange on platter.
Skim fat from surface of cooking liquid. In small bowl, whisk flour with 1/4 cup water. Whisk flour mixture and capers into slow cooker. Cover and cook on high until thickened, about 15 minutes.
Stir half of the cornichons into slow cooker. Spoon sauce over pork. Top with remaining cornichons. Sprinkle with parsley.
Quick Braised Red Cabbage: In large saucepan, melt 1 tbsp butter over medium heat. Add 2 cloves garlic, chopped, and 1 Empire apple, peeled, cored and diced; cook, stirring, until apple is beginning to soften, about 3 minutes. Stir in 8 cups shredded red cabbage, 1/2 tsp salt, 1/4 tsp pepper and 1 cup water. Cover and cook until cabbage is almost tender, about 12 minutes. Stir in 2 tsp cider vinegar; cook, stirring, until cabbage is tender and liquid has evaporated, about 5 minutes.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 550 mg
- Sugars 2 g
- Protein 30 g
- Calories 427.0
- Total fat 29 g
- Potassium 507 mg
- Cholesterol 110 mg
- Saturated fat 11 g
- Total carbohydrate 9 g
- Iron 16.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 7.0