Slow-braised pork shoulder with cider & parsnips

Slow-braised pork shoulder with cider & parsnips

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(56 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…

  • 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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20th Mar, 2020
Delicious. Made it to the recipe (except heaped tbsp of flour) and really pleased with results.
16th Mar, 2020
We loved this. My parsnips were a bit small so I added some chunks of carrot. I put slightly less stock and doubled the amount of flour after reading other comments. Other than that I stuck to the recipe and there were clean plates all round. I'll be making this again.
12th Jan, 2020
Made this last night picking up some of the tips from other reviews. I am not a huge fan of pork but this was really tasty. Added some mustard at the end, as per a suggestion. Easy to make, very little effort but huge rewards. This will be on my regular list now!
Emily Duncan
28th Jan, 2019
I added a whole bottle of cider 500ml, used two chicken stock pots (cheat stock!) and cooked for 3 hours it was delicious will be making it again!
19th Sep, 2018
I added garlic and potatoes. I also thought that the juices were rather thin so I thickened them with a little cornflour just before the end. Great recipe!
14th Feb, 2018
I added the recommended garlic, sage, thyme and extra flour. Next time I will add all the cider as it reduced quite a bit and I like my casseroles saucy. Other than that it was absolutely delicious, was so easy to prepare and everybody finished the whole lot in one go. Definitely one for the regular list.
22nd Mar, 2017
Sage is good along with the bay leaves and a 500ml bottle of cider and use it all and a bit less stock. A small dollop of crime fraiche at the end too. A clove or two of garlic doesn't go amiss either
Old fella
10th Apr, 2016
Thanks to everyone who has fed back improvement on this recipe; the modifications suggested are really needed. I thought 180C was too hot for braising, so I set the oven to 160C. I used the following ingredients : Pork Shoulder, onions, parsnips, celery and carrots. I added sprigs of thyme and 3 cloves of garlic, finely sliced. I used 2 tblsp of plain flour and cut the stock down to 400ml. I drank the unused 170ml of cider (hic). Everything went tickity boo when I cooked this for my wife's birthday meal. Half an hour before the finish of cooking, I removed the casserole lid and the sauce was just right at serving time. I served it with Champ potatoes. I've got lots of Brownie points!
8th Jul, 2015
Very nice meal. I used tenderloin of pork and so cooked it for about 1 hour. I also used 2 tablespoons of flour and less stock. Still had to thicken up slightly with cornflour. Easy meal for midweek.
20th Jan, 2015
easy to make, just cooked pork and onions, added TWO tbspns flour to cook off a bit then added liquid and other veg without frying, stuck the ovenproof saucepan into the oven at 130 C for 3 hours. Was very tasty, melt in the mouth pork, good enough for family midweek meal, not dinner party food. Took about 20 mins to prep and fry meat then sit back and relax. I also added less stock and added a small glass of apple juice as the cider I was using was a dry one. Cut my parsnips and carrots into big chunks and they survived the 3 hours.


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28th Dec, 2014
Use pork steak not shoulder, cheaper and just as nice.
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