Slow Cooker Pork Collar with Leeks and Mustard Sauce Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork chunks in a hot pan before adding them to the slow cooker. This step adds a caramelized crust to the meat, which contributes significant depth to the final sauce. However, this is optional and the dish will still be delicious if you skip it.

If you find the sauce is not thickening enough, you can remove the lid for the final thirty minutes of cooking to allow some liquid to evaporate. Alternatively, whisk in a small amount of cornstarch slurry to achieve the desired consistency quickly without affecting the delicate balance of the mustard and wine.

Variations

• Herbed Mustard Pork: Add two tablespoons of chopped fresh thyme or rosemary to the slow cooker during the final hour of cooking. The herbs infuse the sauce with a bright, aromatic quality that pairs perfectly with the mustard and tender pork, adding an extra layer of complexity to the dish.
• Creamy Mustard and Mushroom: Add one cup of sliced cremini mushrooms at the start of the cooking process. The mushrooms absorb the veal stock and wine, providing a meaty texture and earthy flavor that complements the pork collar and leeks, creating a heartier version of this classic slow-cooked meal.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat or in the microwave, adding a little water or broth if needed to loosen the sauce.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the pork and sauce are cooled within two hours of cooking to maintain safety and quality.

When reheating, use a low heat setting on the stovetop or microwave to prevent the meat from drying out, adding a splash of water if the sauce appears too thick.

This dish is perfect for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can prepare the entire meal, let it cool completely, and store it for reheating the following day.

This makes it an ideal option for planned dinners or when you want to minimize your time in the kitchen during a busy week.

Serving ideas

Serve the pork collar warm, ideally over a bed of creamy mashed potatoes or alongside crusty bread, which is perfect for soaking up the delicious mustard sauce.

A side of steamed green beans or roasted root vegetables complements the richness of the pork and leeks beautifully, providing a balanced and satisfying meal for your guests or family.

Present the dish on a warm platter to keep the pork and sauce at the ideal temperature during the meal.

A light garnish of fresh herbs, such as parsley or chives, can add a pop of color and a fresh note that cuts through the savory richness of the mustard sauce, making the presentation look professional and inviting.

Frequently asked questions

Recipe card

Slow Cooker Pork Collar with Leeks and Mustard Sauce

Prep 10 minCook 6 hRest 10 minTotal 6 h 20 minServes 4

Ingredients

• 2 lb pork collar, cut into large chunks
• 3 cups leeks, cleaned and sliced
• 1 tbsp veal stock powder
• 1/2 cup dry white wine

Instructions

1. Place the pork collar chunks into the base of the slow cooker. Scatter the sliced leeks over the meat, then sprinkle the veal stock powder evenly over the top. Pour the white wine over the mixture to provide moisture and acidity for the cooking process.
2. Cover the slow cooker with the lid and cook on low for 6 to 8 hours until the pork is extremely tender. Check for doneness by ensuring the pork reaches an internal temperature of 145°F (63°C). Once cooked, remove the pork from the slow cooker and let it rest for at least 3 minutes before serving to ensure the juices redistribute throughout the meat.
3. Whisk the creamy mustard sauce into the remaining juices in the slow cooker until smooth and thickened. Serve the rested pork immediately, drizzled generously with the warm mustard sauce.

Contains: sulfites, mustard

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

8 g

Fat

28 g

Fiber

1.5 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.