Coat pork cheeks in flour, salt & pepper and then brown off until slightly caramelised then put into slow cooker
Finely chop onion, celery & onion and add to slow cooker with pork cheeks
Add herbs (bay leaves and rosemary) and liquid (cider and stock pot dissolved in water)
Then add tablespoons of tomato purée, honey & cider vinegar
Then add teaspoons of garlic powder, paprika and wholegrain mustard
Cook on low heat for approx 8-10 hours
Remove pork cheeks and strain remaining stock & veg mix through a fine sieve
Reduce liquid on hob until taste intensifies and sauce has thickened, then add pork cheeks back in
Serve with either mashed potato or fresh crusty bread & enjoy!
