Ingredients
Method
Season pork all over with salt and pepper.
Heat a lightly oiled, large, non-stick frying pan over medium heat. Add pork. Cook for 6 to 8 minutes turning occasionally, until evenly browned. Transfer to a removable bowl of a 5 to 6-litre slow cooker. Arrange onions, potatoes, and carrots around and over the pork.
Whisk paste, mustard, syrup, thyme, and 3/4 cup hot water in a jug. Pour maple mixture and stock over pork and vegetables.
Cook on High for 4 hours 30 minutes. Uncover. Ladle 1/2 cup of the cooking liquid into a jug and whisk in corn flour until smooth. Stir into the slow cooker, being careful not to break up pork and vegetables. Cover with lid.
Cook on High for a further 20 to 30 minutes, until the sauce is slightly thickened and the pork and vegetables are very tender.
Serve pork sliced with vegetables, sauce, and beans. Garnish with extra thyme.