Slow-braised pork shoulder with cider & parsnips

Slow-braised pork shoulder with cider & parsnips

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(40 ratings)

Prep: 20 mins Cook: 2 hrs, 30 mins

More effort

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

  • kcal534
  • fat29g
  • saturates9g
  • carbs19g
  • sugars10g
  • fibre8g
  • protein46g
  • salt0.8g
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  • 2 tbsp olive oil
    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 onions, sliced



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

  • 2 celery sticks, roughly chopped



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

  • 3 parsnips, cut into chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 2 bay leaves
  • 1 tbsp plain flour
  • 330ml bottle cider



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

  • 850ml chicken stock
  • handful parsley, chopped



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

  • mashed potato and greens, to serve (optional)


  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, questions and tips

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14th Dec, 2013
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
9th Nov, 2013
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.
30th Oct, 2013
Very good ,didn't have cider still turned very nice.
24th Oct, 2013
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 :)
21st Oct, 2013
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.
14th Oct, 2013
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!!!
12th Oct, 2013
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 :)
15th Aug, 2013
Am making it today, very easy recipe. Am using 2 carrot instead of parsnip.we having it with mash potato & crusty bread, , ,yummy :-)
11th Aug, 2013
very tasty! left out the celery as my wife hates the stuff but added carrots and new potatoes. will make this again for friends..
24th Mar, 2013
Delicious. Needed a bit of cornflour to thicken and also added carrots. Definitely make again


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