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Slow cooker pork casserole served in a bowl

Slow cooker pork casserole

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition – add them in the final hour of cooking

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal416
fat21g
saturates6g
carbs13g
sugars10g
fibre4g
protein41g
salt1.2g
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Ingredients

  • 1 tbsp vegetable or rapeseed oil
  • 4 pork shoulder steaks (about 750g), cut into large chunks
  • 1 onion, chopped
  • 1 leek, chopped
  • 1 carrot, chopped
  • bundle of woody herbs (bouquet garni) – we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve
  • 1 chicken stock cube
  • 2 tsp Dijon mustard
  • 1 tbsp cider vinegar
  • 2 tsp cornflour
  • 1 tbsp honey

Method

  • STEP 1

    Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat – you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.

  • STEP 2

    In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

Goes well with

Recipe from Good Food magazine, October 2018

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Overall rating

A star rating of 4.5 out of 5.82 ratings
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