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1
Trim fat and silver skin from pork. Sprinkle pork with kosher salt and pepper. Wrap top and sides of pork with pancetta. Tie with kitchen string, securing at 1-inch intervals.
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2
Cook pork in hot oil in a large skillet over medium heat, turning occasionally, 15 minutes or until deep golden brown. Remove from skillet, reserving drippings in skillet.
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3
Place quartered onion and next 4 ingredients in a 6-qt. slow cooker; top with pork.
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4
Add beer to reserved drippings in skillet, and cook over medium heat 8 minutes or until liquid is reduced by half, stirring to loosen brown bits from bottom of skillet. Stir in mustard, and pour over pork. Cover and cook on HIGH 2 hours.
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5
Peel 2 apples, and cut into large wedges. Add apple wedges, sauerkraut, and cabbage to slow cooker; cover and cook 1 to 2 more hours or until a meat thermometer inserted into thickest portion of pork registers 150u00b0 and apples are tender.
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6
Cut remaining unpeeled apple into thin strips, and toss with parsley and lemon juice. Season with salt and pepper to taste.
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7
Combine preserves and broth in a small saucepan, and cook over medium heat, stirring often, 4 to 5 minutes or until melted and smooth.
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8
Brush pork with apricot mixture. Cut pork into slices, and serve with onion mixture, apple-parsley mixture, and additional Dijon mustard.
