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OMG this is amazing! And that is with a couple of tweaks. (a) My joint was 2kg not 1. (b) I used raspberry flavoured honey mustard dip instead of mustard and apple slices. (c) subsequently replaced the cider with about 60ml of white wine and 60ml water. I only did 120ml liquid coz used a slowcooker, which needs 1/2 to 1/3 liquid recommended in oven recipes. And lastly (d) using Crock Pot I cooked on High for 4 hours and then Low for another 4 hours. I only turned once. It was SCRUMMY!
50 ml olive oil
100 g onions, peeled and sliced
20 ml fresh sage, chopped
1 kg deboned pork neck
sea salt and freshly ground black pepper, to taste
60 ml mild whole-grain mustard
1 crisp green cooking apple, quartered and thinly sliced
1 x 340 ml dry apple cider
100 ml fresh cream (optional)
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