Slow-braised pork shoulder with cider & parsnips

Slow-braised pork shoulder with cider & parsnips

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(37 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins

More effort

Serves 5
Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal534
  • fat29g
  • saturates9g
  • carbs19g
  • sugars10g
  • fibre8g
  • protein46g
  • salt0.8g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1kg/2lb 4oz pork shoulder, diced
  • 2 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, roughly chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 3 parsnip, cut into chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 bay leaf
  • 1 tbsp plain flour
  • 330ml bottle cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 850ml chicken stock
  • handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • mashed potato and greens, to serve (optional)


  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.

  2. Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.

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Comments (45)

Old fella's picture

Thanks to everyone who has fed back improvement on this recipe; the modifications suggested are really needed. I thought 180C was too hot for braising, so I set the oven to 160C. I used the following ingredients :
Pork Shoulder, onions, parsnips, celery and carrots. I added sprigs of thyme and 3 cloves of garlic, finely sliced. I used 2 tblsp of plain flour and cut the stock down to 400ml. I drank the unused 170ml of cider (hic).
Everything went tickity boo when I cooked this for my wife's birthday meal. Half an hour before the finish of cooking, I removed the casserole lid and the sauce was just right at serving time. I served it with Champ potatoes.
I've got lots of Brownie points!

broadhaven's picture

Very nice meal. I used tenderloin of pork and so cooked it for about 1 hour. I also used 2 tablespoons of flour and less stock. Still had to thicken up slightly with cornflour. Easy meal for midweek.

jmc123's picture

easy to make, just cooked pork and onions, added TWO tbspns flour to cook off a bit then added liquid and other veg without frying, stuck the ovenproof saucepan into the oven at 130 C for 3 hours. Was very tasty, melt in the mouth pork, good enough for family midweek meal, not dinner party food.
Took about 20 mins to prep and fry meat then sit back and relax. I also added less stock and added a small glass of apple juice as the cider I was using was a dry one. Cut my parsnips and carrots into big chunks and they survived the 3 hours.

alisonwo's picture

Lots of tips on adjusting the recipe so took them on board. Used 1/2 ltr of stock and more flour. Added thyme and garlic and used pork steaks not shoulder on discount at Aldi, cutting out as much fat as I could. I cooked it in the slow cooker for 4+ hours and its divine. Especially liked the fact that the cans of cider are more than required so a slurp for the cook. Recommend, you bet!

jimmythen's picture

Easy to make and very tasty! Added a little extra flour and a bit less stock which made the sauce a bit thicker. Also left to stand (covered) in the pot for about 30mins at the end of the cooking time and it was perfect temp to serve. Would definitely make this again.

Kezzar's picture

Lovely tasty stew.. I threw in some chopped carrots like some other people did.. Sauce was runny.. I added cornflour at the end... I will definitely be making again.. was a hit with my family..
I will use less chicken stock next time... Yummy :)

genhallam's picture

Very quick and easy to prepare with tasty results. I used 2tbsp of flour instead of 1 and the resulting sauce was a good thickness. I also added a heaped tsp of whole grain mustard at the end to give the sauce slightly more depth of flavour. Very tasty and I will definitely make this again.

sophie_h_88's picture

Went down really well in my household. Couldn't get celery so I used 2 carrots and I boiled the stew off for 30mins to get rid of the excess stock. Still was very thin. Flavour was great though.

cshobbs's picture

I would agree that the liquid is very thin. Next time I will either use less stock or more flour, or reduce it on the hob before serving.

drbenh's picture

This was easy and worked very well. I only used about 500ml of the stock because my pan was filled with that, but I think this was plenty, as even so the sauce was a little thin; I think I will follow others' suggestions and use a little more flour next time. I intentionally made enough for us to refrigerate more than half overnight and then reheat on the following evening, and it still tasted good.

Elmonalissa's picture

This is a lovely dish. I used a little more flour and a little less stock (about 100ml less). The last time I made this it froze really well. I replaced celery with carrots as we both hate celery. This is a great British autumn dish, perfect if you are on a budget too.

dideto's picture

Very good ,didn't have cider still turned very nice.

sionedp's picture

Stunning, beautiful flavours. Made this with more carrots too. Parsnips add a lovely sweetness to the whole dish. Made it with whole celery split into two batons before taking out (hate the stuff) and it made a real difference to the depth of flavour. Served with mashed potato and tender stem broccoli. Proper Autumn dish :)

jonswinburn's picture

Needs more flour - sauce was very thin and required cornflour at the end. Was tasty in the end but need rescuing with some wholegrain mustard and some apple and garlic chutney - very bland at the end of cooking time.

wimmer's picture

Made this with 2 mini shoulders on offer. Discarded most of the fat and used the rest to fry the onions/celeriac/carrots/parsips and bay leaves mixed with the oil. Used Katy 500ml cider and 800ml Kallo organic chicken - 2cubes. 2 hours in the oven and 1/2hr on a low heat hob with lid off while my roast tats were in the oven. It's much tastier to reduce rather than add flour. Will def be making again although I am not a huge pork fan! Served with roasted pots and the veg in the stew and green beans. Ab fab delish gorgeous!!!

mikkywatt's picture

Wow, just made this, AMAZING!! added a bit more flour as there was lots of liquid and cooked it on the top of the stove as my casserole dish was too small, loved it, hoping it freezes well :)

angjoe84's picture

Am making it today, very easy recipe. Am using 2 carrot instead of parsnip.we having it with mash potato & crusty bread, , ,yummy :-)

mickrooney1's picture

very tasty! left out the celery as my wife hates the stuff but added carrots and new potatoes. will make this again for friends..

suegriff26's picture

Delicious. Needed a bit of cornflour to thicken and also added carrots. Definitely make again

rjolly's picture

really enjoyed this. i added carrots to add a bit more substance and just cooked it slowly on the stove instead of using oven.


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Tips (2)

jofranks's picture

Celery seeds are more subtle in flavour and can be used to substitute the celery ingredient suggested in the recipe.

alisonwo's picture

Use pork steak not shoulder, cheaper and just as nice.