Slow Cooker Bourguignon Style Pork
6 h. 30 min.
Suggested variation; replace 125 ml / 4 1/2 fl. oz / 1/2 cup of the red wine for red wine vinegar for a sharper tasting stew.
Heat the oil in a large casserole dish set over a moderate heat until hot. Season the pork and seal in batches until golden brown in colour all over. Transfer each batch to a slow cooker when ready.
Reduce the heat under the dish and add the onions, carrot, bay leaf, rosemary, red wine and stock.
Stir well then pour over the pork. Cover with a lid and cook on a low setting for 6 hours until the pork is tender.
After 6 hours adjust the seasoning to taste. Ladle into serving bowls and garnish with a sprig of rosemary before serving.