Slow-braised pork shoulder with cider & parsnips

Slow-braised pork shoulder with cider & parsnips

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(29 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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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.

karenski3's picture
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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!

sjampack's picture
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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.

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

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

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