This slow-braised pork shoulder with cider and parsnips recipe appeared in a pull-out from the October 2018 BBC Good Food magazine. Parsnips are in season and it's a deliciously comforting autumn dish.
The pork is beautifully tender along with nice big chunks of parsnip in a cider sauce - we enjoy ours with mashed potatoes and broccoli on the side - yum!
Tips
- Pork loin also works well - I received 2 x 750g pieces of pork loin as a substitute in my supermarket delivery order, so removed most of the fat from the top and then cut the pieces into chunks, keeping back 2 nice thick pork loin steaks to enjoy another day! I was a bit concerned that the pork wouldn't turn out tender enough after the cooking time, but I needn't have worried - it was perfectly tender!
- This slow-braised pork shoulder with cider and parsnips recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 2 tbsp olive oil
- 1kg pork shoulder, diced (see Tips)
- 2 onions, sliced
- 2 celery sticks, roughly chopped
- 3 parsnips, cut into chunks
- 2 bay leaves
- 1 tbsp plain flour
- 330ml cider
- 600ml chicken stock
- salt and freshly ground black pepper
- a handful of flat leaf parsley, chopped
- mashed potatoes and greens, to serve (optional)
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Instructions
- 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 minutes until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
- 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 hours. Serve sprinkled with parsley, and with mashed potatoes and greens, if you like.
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Slow-Braised Pork Shoulder with Cider and Parsnips
Ingredients
- 2 tbsp olive oil
- 1kg pork shoulder diced (see Notes)
- 2 onions sliced
- 2 celery sticks roughly chopped
- 3 parsnips cut into chunks
- 2 bay leaves
- 1 tbsp plain flour
- 330ml cider
- 600ml chicken stock
- salt and freshly ground black pepper
- a handful of flat leaf parsley chopped
- mashed potatoes and greens to serve (optional)
Instructions
- 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 minutes until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
- 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 hours. Serve sprinkled with parsley, and with mashed potatoes and greens, if you like.
Notes
- Pork loin also works well - I received 2 x 750g pieces of pork loin as a substitute in my supermarket delivery order, so removed most of the fat from the top and then cut the pieces into chunks, keeping back 2 nice thick pork loin steaks to enjoy another day! I was a bit concerned that the pork wouldn't turn out tender enough after the cooking time, but I needn't have worried - it was perfectly tender!
- This slow-braised pork shoulder with cider and parsnips recipe is easily adapted if you’re cooking for less or more people.
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