How to Make It
Trim silver skin and fat from pork before sprinkling with pepper and kosher salt. Wrap top and sides of pork with pancetta, and tie using kitchen string. Secure at 1-inch intervals.
Cook pork in a large skillet with hot oil over medium heat. Turn occasionally. Remove after 15 minutes or when deep golden brown. Reserve drippings in skillet.
Place quartered onion and next 4 ingredients in a 6-qt. slow cooker. Top with pork.
Add beer to reserved drippings in skillet. 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. Pour over pork before covering and cooking on HIGH 2 hours.
Peel and cut 2 apples into large wedges. Add apple slices, cabbage, and sauerkraut to slow cooker. Cover and cook 1 to 2 more hours or until a meat thermometer inserted into thickest portion of pork registers 150° and apples are tender.
Cut remaining unpeeled apple into thin strips. Toss with parsley and lemon juice, and season with pepper and salt to taste.
Combine preserves and broth in a small saucepan, and cook over medium heat, stirring often, 4 to 5 minutes or until melted and smooth.
Brush pork with apricot mixture. Cut pork into slices. Serve with apple-parsley mixture, onion mixture, and Dijon mustard.