Nibblous | pork, apple and mushroom pot roast

Ingredients

• 3 lbs free-range pork shoulder (with pork, free-range really does make a difference to the taste)
• About 300 ml white wine
• About 300 ml cloudy apple juice
• 1 red onion, chopped
• About 2 tbsp chopped garlic
• 1 small handful sage leaves, torn (don't overdo this or it will taste bitter)
• 2 tsp mustard
• Salt and pepper
• 2 Granny Smith apples, cut into chunks (no need to peel)
• 1 punnet mushrooms, quartered
• Pork gravy powder (or you could use cornflour)