Name: Slow-braised pork shoulder with cider & parsnips
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 5
Cuisine: British
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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Slow-braised pork shoulder with cider & parsnips

Slow-braised pork shoulder with cider & parsnips

Good Food team

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Serves 5

More effort

Prep: 20 mins

Cook: 2 hrs and 30 mins

A star rating of 4.7 out of 5.86 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal534
fat29g
saturates9g
carbs19g
sugars10g
fibre8g
protein46g
salt0.8g

low

Method

step 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.
step 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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A star rating of 4.7 out of 5.86 ratings

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