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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

Moderately easy

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

  • kcalories534
  • fat29g
  • saturates9g
  • carbs19g
  • sugars10g
  • fibre8g
  • protein46g
  • salt0.8g
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Ingredients

  • 2 tbsp 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

    Onion

    un-yun

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

  • 2 celery sticks, roughly chopped

    Celery

    sell-er-ee

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

  • 3 parsnip, cut into chunks

    Parsnip

    par-snip

    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

    si-der

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

  • 850ml chicken stock
  • handful parsley, chopped

    Parsley

    par-slee

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

  • 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.

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Comments (44)

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.

claupatra's picture
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Delicious! And so easy to make, really a great recipe. We used 200g less meat and the same amount of vegetables. The combination of the vegetables, meat, and chicken stock transformed in the oven into a wonderful sauce! We were amazed by its taste, in total harmony with all ingredients.

flosssy's picture
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I made this with whole chicken breasts as we have eaten too much red meat lately. Followed the recipe pretty much exactly, aside from adding a few carrots. Absolutely delicious. Chicken was very like you'd expect in something like coq au vin. Soft and tender. Will make again.

hblansjaar's picture

Sauce didn't bind. Taste was good. Sightly disappointing.

amazball's picture
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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.

chardonbleu's picture
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Perfect meal for winter, everyone loved it and had seconds.

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

emily2203's picture
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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.

jmaitland54's picture

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.

browste1's picture
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Really tasty

emmavc1's picture

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.

janegoodfood's picture
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Pork really tender.

bimbobaby's picture
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Was ok nothing special I didn't think.

Cooked in slow cooker all day whilst at work and had with mash and veg.

felicityhm's picture
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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.

thomaswr's picture
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Worked out perfectly!

thomaswr's picture
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Worked out perfectly!

michelle43's picture

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

lieann's picture
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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.

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