Here in the D.C. area it has been quite cool this weekend. So what better time than to “switch gears” and think about a transition to autumn? The pork was put in a slow cooker with the other ingredients and simmered away for most of the day—and the aroma that filled the house was wonderful, an added bonus! The mustard spaetzle is easy to prepare while the pork cooks, and is boiled just before serving.

Slow-cooked pork shoulder with apples, onions, and carrots served with the braising sauce
Mustard spaetzle; braised cabbage
House-made whole wheat bread
Vanilla ice cream