Updated 30 September 2026
Pork and cider casserole is proper West Country comfort food: tender chunks of pork shoulder slowly braised in dry cider with apples, leeks, mustard and thyme, finished with a spoonful of cream. It's cheap to make, feeds a crowd and tastes even better the next day. Here's our butcher's version, with oven and slow cooker times, and a quicker midweek version made with pork loin steaks.
Serves: 6 | Prep: 25 minutes | Cook: 2–2½ hours in the oven, or 7–8 hours in a slow cooker
Why pork shoulder?
Shoulder is the best cut for a casserole. It's well marbled and has plenty of connective tissue, which melts during slow cooking and keeps the meat moist and tender. Lean cuts like loin dry out if cooked for hours. Our Boneless Pork Shoulder 1.5kg (£13.99) is a 1.5kg boneless shoulder with the rind removed, so it's easy to dice.
Ingredients
- 1.5kg Boneless Pork Shoulder 1.5kg, cut into 4cm chunks
- 2 tbsp plain flour, seasoned with salt and pepper
- 2 tbsp oil
- 150g smoked bacon lardons or chopped bacon (optional)
- 2 onions, sliced
- 2 leeks, sliced
- 2 carrots, cut into chunks
- 3 garlic cloves, sliced
- 500ml dry cider
- 300ml chicken stock
- 1 tbsp wholegrain mustard
- A few sprigs of thyme, and 2 bay leaves
- 2 eating apples, cored and cut into wedges
- 3 tbsp double cream or crème fraîche (optional)
- Chopped parsley, to serve
Method
- Prepare the pork. Heat the oven to 160°C (140°C fan, gas 3). Trim any large pieces of hard fat from the shoulder and cut it into 4cm chunks. Toss them in the seasoned flour.
- Brown the pork. Heat the oil in a large casserole and brown the pork in batches over a high heat, until golden on all sides. Don't crowd the pan. Set it aside.
- Cook the bacon and veg. Add the bacon (if using) and cook until golden, then add the onions, leeks and carrots. Cook gently for 8–10 minutes, until softened. Stir in the garlic for 1 minute.
- Add the cider. Pour in the cider, scraping the bottom of the pan to lift the sticky bits, and let it bubble for 2–3 minutes.
- Braise. Return the pork, then add the stock, mustard, thyme and bay leaves. Bring to a gentle simmer, cover with a lid and transfer to the oven.
- Cook for 1½ hours, then add the apple wedges and cook for a further 30–45 minutes, until the pork is very tender.
- Finish. Remove the bay leaves and thyme stalks, stir in the cream if using, and check the seasoning. Scatter with parsley.
Slow cooker pork and cider casserole
Follow steps 1–4 in a frying pan, then tip everything into the slow cooker with the stock, mustard and herbs. Cook on low for 7–8 hours or high for 4–5 hours, adding the apples for the last hour. If the sauce is too thin, stir in a tablespoon of cornflour mixed with a little cold water and cook on high for 15 minutes with the lid off.
Quick version with pork loin steaks
For a 40-minute midweek dinner, use Pork Loin Steaks 4x 135g (£4.99) instead. Brown the steaks for 2–3 minutes a side and set them aside. Cook the onions, leeks and apples, add 250ml cider and 150ml stock, and simmer for 10 minutes. Return the steaks and simmer for 8–10 minutes, until cooked through, then stir in the mustard and cream. Pork must be cooked through, with no pink meat and clear juices. See pork loin steaks with cider and apple for a similar dish.
Which cider?
Use a dry or medium-dry cider; a sweet one makes the sauce sickly. A traditional scrumpy-style cider adds depth. You can swap half the cider for apple juice if you want a milder, family-friendly flavour. Most of the alcohol cooks off during the long, slow cook, but not all of it.
What to serve with it
Creamy mash, crushed new potatoes or a crusty loaf to mop up the sauce, with buttered cabbage, green beans or kale.
Make ahead and freeze
Like most casseroles, pork and cider casserole tastes even better the next day. Cool it quickly, refrigerate it, and eat it within 2 days, or freeze it (without the cream) for up to 3 months. Thaw it in the fridge, reheat it gently until piping hot, and stir in the cream at the end.
Tips from the counter
- Brown the pork well. It's where much of the flavour comes from.
- Keep it at a gentle simmer, not a boil, so the meat stays tender.
- Add the apples later, so they hold their shape.
- Season at the end. The sauce concentrates as it cooks.
More pork ideas: how to cook boneless pork shoulder, pulled pork and pork chops with cider gravy. Browse pork joints and all pork.
Pork and cider casserole FAQs
What is the best pork for a casserole?
Pork shoulder. It's well marbled and becomes tender with slow cooking, whereas lean loin can dry out.
How long does pork and cider casserole take?
About 2–2½ hours at 160°C in the oven, or 7–8 hours on low in a slow cooker.
Can I make pork and cider casserole without alcohol?
Yes. Use apple juice with a splash of cider vinegar instead of the cider.
Can you freeze pork and cider casserole?
Yes, for up to 3 months. Freeze it before adding the cream, then reheat it until piping hot.
What cider is best for cooking pork?
A dry or medium-dry cider gives the best balance. Sweet cider can make the sauce too sweet.