This month’s recipe is all about comfort in a bowl – a Slow Cooker Pork & Apple Casserole that’s perfect for easing into the cooler autumn days. Tender chunks of pork shoulder or loin are slow-cooked with apples, carrots, onions, and celery, all brought together with cider, stock, garlic, and herbs for a rich, warming flavour. Finished with a hint of mustard and thyme (and even a splash of cream if you fancy!), it’s a dish that’s hearty, homely, and made to be enjoyed with family around the table.
Ingredients (serves 4–6)
- 800g pork shoulder or pork loin, cut into chunks
- 2 tbsp plain flour
- 2 tbsp olive oil (or rapeseed oil)
- 2 large onions, sliced
- 2–3 apples (Bramley or Granny Smith for tartness, or Gala for sweetness), peeled, cored & sliced
- 2 garlic cloves, crushed
- 2 carrots, sliced into rounds
- 2 sticks celery, chopped
- 300ml dry cider (or apple juice for a no-alcohol version)
- 300ml chicken stock
- 1 tsp Dijon mustard
- 2 tsp fresh thyme (or 1 tsp dried)
- 2 bay leaves
- Salt & pepper, to taste
(Optional: A splash of cream at the end to make it richer!)
Method
1.Prep the pork: Toss pork chunks in flour seasoned with salt & pepper.
2. Brown the pork: Heat the oil in a large casserole dish. Fry pork in batches until golden. Remove and set aside.
3. Cook the veg: In the same pan, add onions, carrots, celery and garlic. Fry for 5–7 mins until softened.
4. Add apples & liquid: Stir in the apple slices, then pour in the cider (or juice), scraping the base of the pan. Add chicken stock, mustard, thyme, and bay leaves.
5. Combine & simmer: Return the pork to the dish. Bring to a gentle simmer.
6. Cook through:
-
- Oven: Cover with lid and cook at 160°C (140°C fan) for 2–2½ hours until pork is tender.
- Hob: Simmer very gently for 1½–2 hours, stirring occasionally.
- Slow cooker: Transfer everything after step 5 and cook on low for 6–8 hours
7. Finish: Check seasoning. If you’d like a richer sauce, stir in a splash of cream before serving, an extra grind of pepper and even a few dashes of Worcester sauce (or hendos if you are in Sheffield).
Suggestions to serve:
- Creamy mashed potatoes or buttery rice
- Steamed greens (broccoli, kale, or cabbage)
- Crusty bread for mopping up the sauce
Our family loves this served with creamy mash and kale, but the choice is yours! We hope you enjoy this simple, homely dish!
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