1 skinless, boneless pork shoulder roast, about 2.2 lb (1 kg)

3/4 lb (340 g) small carrots

1/2 lb (225 g) baby potatoes

3 garlic cloves, peeled

2 onions, each cut into 6 wedges

2 celery stalks, cut into 1-inch (2.5 cm) pieces

1 turnip, peeled and cut into 6 wedges

1 leek, white part only, cut into 1-inch (2.5 cm) pieces

1/2 small Savoy cabbage, cut into 6 wedges

4 cups (1 litre) water

2 sprigs thyme

1 bay leaf

1 clove

1 tsp salt

1 tbsp chopped flat-leaf parsley

Fleur de sel, to taste

Place the pork in the slow cooker and surround it with the vegetables. Add the remaining ingredients except the parsley. Season with pepper. Cover and cook for 8 hours on Low. The stew can be maintained on Warm for up to 4 hours.

Adjust the seasoning. Sprinkle with parsley and fleur de sel and serve.

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