Slow Cooker Pork Casserole

Place the onion, garlic, carrots, mushrooms, pork, apples, bay leaves, and thyme in the slow cooker basin. In a jug whisk together the chicken stock, dijon mustard and cider vinegar and pour it over the pork and vegetables. Season with salt and black pepper.
1 Onion, 2 Garlic Cloves, 2 Carrots, 250 g Chestnut Mushrooms, 750 g Pork Shoulder Steaks, 2 Apples, 2 Bay Leaves, 2 Sprigs of Thyme, 400 ml Chicken Stock, 2 teaspoon Dijon Mustard, 1 tablespoon Cider Vinegar, 1 teaspoon Salt, ½ teaspoon Black Pepper
Slow cook for 7-8 hours on a low setting. Remove the lid for the last hour of cooking to help thicken the sauce.
Stir in 2 tablespoons of thickening granules (or use a cornflour slurry) and mix into the casserole. Add more thickening granules if you would like a thicker sauce.
2 tablespoon Thickening Granules
Add the cream and stir to combine. Serve with mash and vegetables.
1½ tablespoon Double Cream