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A white speckled bowl filled with pork casserole with apples and cider, roasted carrots, and a fork resting on the side.
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5 / 3 votes

Pork Casserole with Apples and Cider

This pork casserole with apples and cider, made with slow-cooked pork shoulder that's gently braised in a cider gravy with apples and mustard, is autumn comfort food at its finest.
Prep Time25 minutes
Cook Time1 hour 35 minutes
Total Time2 hours
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 359

Ingredients

  • Olive oil, for frying and drizzling
  • 1 pound, 5 ounces pork shoulder or Boston butt, cut into chunks
  • 2 ounces bacon, cut into matchsticks
  • 1 (about 6 oz) white onion, diced
  • 1 celery stick, diced
  • 2 garlic cloves, sliced
  • 1 to 2 tablespoons all-purpose flour
  • 2 cups dry (hard) cider
  • A few sprigs of fresh thyme
  • 3 fresh or dried bay leaves
  • 6 cloves
  • 2 star anise
  • 1 small cinnamon stick
  • 1 tablespoon apple cider vinegar
  • 1 (about 6 oz) apple, cored and cut into chunks
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • Salt and freshly ground black pepper
US - Metric

Instructions

  • Preheat the oven to 350°F (177°C).
  • In a large ovenproof saucepan over medium heat, warm 1 to 2 tablespoons oil. Working in batches to avoid crowding the meat, add the pork chunks and brown on all sides, about 6 minutes. Transfer the pork to a bowl, cover, and repeat with any remaining pork, adding oil if needed.
  • Add the bacon to the pan and cook, stirring as needed, until crisp, about 12 minutes.
  • Stir in the onion, celery, and garlic, and cook until the onion is translucent, about 5 minutes.
  • Sprinkle the flour over the ingredients in the pan and stir to ensure it’s well incorporated into the onion mixture. (If you prefer a thinner sauce, use 1 tablespoon flour; for a thicker sauce, use 2 tablespoons.) Then pour in the cider.
  • In a spice bag or a cheesecloth pouch, combine the thyme, bay leaves, cloves, star anise, and cinnamon stick.

    ☞ TESTER TIP: The spice bag or cheesecloth isn’t essential. It simply makes for easier removal of the spices and herbs later on. If you don’t have one, don’t worry, just toss the herbs and spices into the pan...just don’t forget to retrieve them later.

  • Add the vinegar, apple, mustard, maple syrup, and spice mixture to the saucepan. Return the browned pork to the pan, pouring in any cooking juices that accumulated in the bowl, and stir to combine.
  • Transfer the casserole to the oven and cook, uncovered, until the pork is very tender, about 90 minutes.
  • Remove and discard the spice pouch or cheesecloth and season the casserole with salt and pepper to taste. Let rest for 10 minutes before serving.

Nutrition

Serving: 1portion | Calories: 359kcal | Carbohydrates: 10g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 257mg | Fiber: 1g | Sugar: 6g