Slow-braised pork shoulder with cider & parsnips

Latest comments and suggestions

Results 1-20

• Sam

  13 October 2012

  Sam rated and commented on this recipe

  

  I really liked this. It's easy to make and tastes lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• michellecchan

  13 October 2012

  michellecchan rated and commented on this recipe

  

  really nice meal although i'd use less parsnip and replace with another root veg next time- bit too much parsnip for me!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sheilakuo

  13 October 2012

  Sheilakuo rated and commented on this recipe

  

  I enjoyed making this - takes very little preparation and it just cooks itself in the oven! I love parsnip so I really enjoy the flavour, the pork came out really tender and melt in the mouth! Lovely recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Karenski3

  13 October 2012

  Karenski3 rated and commented on this recipe

  

  Tried this today and it was very tasty! We left the celery out due to personal preferences. We used extra dry cider but think it could have been just that wee bit better with only a dry one. Otherwise great and the pork became really tender after 2 hours in the oven. Lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lieann

  16 October 2012

  lieann commented on this recipe

  Really tasty. Next time won't use as much stock as too much and needed extra flour to thicken. Wouldn't normally use pork in a hotpot dish as tends to be dry but this works well if cooked slowly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lieann

  16 October 2012

  lieann rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Michelle43

  16 October 2012

  Michelle43 commented on this recipe

  Nice recipe.Pork very tender. I didn't include celery. I did take the parsnips out after one hour so they didn't go too tender - will definitely do again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• thomaswr

  27 October 2012

  thomaswr rated and commented on this recipe

  

  Worked out perfectly!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• thomaswr

  27 October 2012

  thomaswr commented on this recipe

  Worked out perfectly!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Felicityhm

  29 October 2012

  Felicityhm rated and commented on this recipe

  

  Beautiful dish. The pork just melted in your mouth and I thought the amount of parsnips was just right. I might add an extra tbsp of flour next time as it might be nice for the sauce to be a bit thicker. I served it with mash and buttered leeks/peas, but it would be equally nice with some crusty bread.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• star

  05 November 2012

  star rated and commented on this recipe

  

  Was ok nothing special I didn't think. Cooked in slow cooker all day whilst at work and had with mash and veg.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Janet

  08 November 2012

  Janet rated and commented on this recipe

  

  Pork really tender.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emmavc

  09 November 2012

  emmavc commented on this recipe

  This was great the first day and sensational the next day. Next time I'll make the night before to ensure that I get that really wonderful cider flavor. Agree with adding more flour and less liquid, it was more soup like than I imagined.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Steph

  14 November 2012

  Steph rated and commented on this recipe

  

  Really tasty

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• avlferns

  12 December 2012

  avlferns rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JaneM

  16 December 2012

  JaneM commented on this recipe

  I served this as one if 3 slow cooker dishes for a family occasion; doubled the quantities and added celeriac and carrots. It was all eaten and lots of compliments about how delicious and how tender the meat was.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ebj1801

  18 December 2012

  Ebj1801 rated and commented on this recipe

  

  Pork was amazing!! I added 2 tbsp of flour as other suggestions and next time would add some carrots. I hate celery but as I had some left over from Sunday roast used them and after being slow cooked with a the other flavours were lovely.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Teresa

  03 January 2013

  Teresa rated and commented on this recipe

  

  Really easy and very tasty, halved the suggested ingredients and was loads for 2 with some spare. Would defo do it again.... Yum yum

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chardonbleu

  11 January 2013

  Chardonbleu rated and commented on this recipe

  

  Perfect meal for winter, everyone loved it and had seconds.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• amazball

  13 January 2013

  amazball rated and commented on this recipe

  

  Fantastic recipe. Very tasty, for those that would like the sauce to be thicker, take the lid off for the last half hour in the oven.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2534644/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 5

Preparation and cooking times

Prep 20 mins

Cook 2 hrs 30 mins

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)

PER SERVING

534 kcalories, protein 46g, carbohydrate 19g, fat 29 g, saturated fat 9g, fibre 8g, sugar 10g, salt 0.8 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.