Slow-braised pork shoulder with cider & parsnips

Slow-braised pork shoulder with cider & parsnips

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(32 ratings)

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Cooking time

Prep: 20 mins Cook: 2 hrs, 30 mins

Skill level

Moderately easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
534
protein
46g
carbs
19g
fat
29g
saturates
9g
fibre
8g
sugar
10g
salt
0.8g

Ingredients

  • 2 tbsp olive oil
  • 1kg/2lb 4oz pork shoulder, diced
  • 2 onions, sliced
  • 2 celery sticks, roughly chopped
  • 3 parsnips, cut into chunks
  • 2 bay leaves
  • 1 tbsp plain flour
  • 330ml bottle cider
  • 850ml chicken stock
  • handful parsley, chopped
  • mashed potato and greens, to serve (optional)

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Method

  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.

Recipe from Good Food magazine, October 2012

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Comments

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

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

barryjdm's picture
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Loved this dish, I used celeriac instead of parsnip and it was extremely tasty. Will definitely make again.

dionne43's picture
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Really yummy. Recommended. Can't see why it is marked as moderately easy - I think it is simplicity itself.

emsmith's picture
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Yep. Very tasty indeed. The pork was so tender and thanks to the tweaks mentioned above the liquid had reduced to a lovely stewy consistency. I also followed Michelle43's advice (thanks!) and removed the parsnips after the first hour of cooking since they were looking like they might not withstand the full two hours without disintegrating. Had to dock the recipe a star because without these adjustments it really would have been rather soupy. Served it with mustardy mash and buttered cabbage and leeks. Yum!

emsmith's picture
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This is in the oven right now and if I could rate it on aroma alone it would be a five-star recipe. I'll rate it once I've eaten it tomorrow, though. Thanks to the other comments so far I added a bit more flour and less stock and have taken the lid off the casserole for the second hour of cooking. Looks a bit less soupy and more stewy thanks to these tweaks. Thanks all! Rating to follow.

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