Name: Hairy Bikers Pork Casserole Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Ingredients: 1kg pork shoulder, cubed; 2 tbsp oil; 200g smoked bacon lardons; 2 onions, chopped; 2 carrots, sliced; 2 celery sticks, sliced; 2 tbsp plain flour; 500ml dry cider; 400ml chicken stock; 2 tbsp wholegrain mustard; 2 bay leaves & fresh thyme; 2 eating apples, in wedges; Salt and pepper

This rich pork casserole is made with tender pork shoulder, smoked bacon lardons, sweet apples, and a cider and wholegrain mustard gravy. The pork falls apart into a thick, flavour-packed sauce that the whole family will love. It serves 4–6 and takes under 3 hours from start to finish.

I make this every autumn when the evenings turn cold and there is good cider in the shops. It is one of those meals that fills the kitchen with the best smell while it cooks away quietly on the hob.

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Pork Casserole Ingredients

2 tbsp sunflower or vegetable oil
1kg pork shoulder, trimmed of excess fat and cut into 4-5cm chunks
200g smoked bacon lardons or chopped streaky bacon
2 medium onions, chopped
2 medium carrots, peeled and sliced
2 celery sticks, sliced
2 tbsp plain flour
500ml dry cider
400ml chicken stock
2 tbsp wholegrain mustard
2 bay leaves
A few sprigs of fresh thyme
2 eating apples (like Braeburn or Cox), peeled, cored, and cut into wedges
Salt and freshly ground black pepper
A handful of fresh parsley, chopped, to serve

How to Make Pork Casserole

Brown the pork: Heat one tablespoon of oil in a large flameproof casserole dish over a medium-high heat. Season the pork chunks with salt and pepper, then brown in batches until golden on all sides. Remove each batch with a slotted spoon and set aside.
Cook the bacon and vegetables: Add the remaining oil to the dish. Cook the bacon lardons for 3–4 minutes until they start to crisp. Add the onions, carrots, and celery and cook for 8–10 minutes, stirring occasionally, until softened and lightly browned.
Create the sauce base: Sprinkle the flour over the cooked vegetables and stir well for one minute. This helps thicken the casserole later.
Deglaze the pan: Gradually pour in the cider, stirring constantly and scraping the bottom of the dish to lift any browned bits. Bring the mixture to a simmer.
Simmer the casserole: Return the browned pork to the dish. Add the chicken stock, wholegrain mustard, bay leaves, and thyme. Stir everything together, bring to a gentle simmer, then cover with a lid and reduce the heat to low. Cook for 1.5 to 2 hours, or until the pork is completely tender.
Add apples and serve: Remove the lid and stir in the apple wedges. Cook for another 15–20 minutes with the lid off, until the apples are tender and the sauce has thickened slightly. Remove the bay leaves and thyme sprigs, then garnish with fresh parsley before serving.

What Is the Secret to a Perfect Pork Casserole?

Choose the right cut: Pork shoulder is the best cut for this casserole. It has enough fat and connective tissue to break down during slow cooking, giving you tender, pull-apart meat.
Brown the pork properly: Searing the pork in batches creates a deep, golden crust that builds a rich foundation of flavour for the gravy. Do not crowd the pan or the meat will steam instead of browning.
Use a good quality cider: A dry or medium-dry hard cider works best. It adds a tangy depth that cuts through the richness of the pork. If you enjoy cider-based dishes, try the Hairy Bikers Chicken Cider Casserole too.
Make it ahead: Like many stews, this pork casserole tastes even better the next day. Cool, refrigerate, and reheat gently on the stove until piping hot.

What Should You Serve on the Side?

Creamy mashed potatoes are the perfect match for soaking up every drop of the rich gravy. If you want something lighter, simple boiled new potatoes or crusty bread for dipping work just as well. For a real comfort meal, try adding fluffy dumplings on top for the last 20 minutes of cooking.

For a green side, steamed cabbage, broccoli, or green beans keep things simple and balanced.

Does This Reheat Well?

This casserole reheats brilliantly and actually tastes better the next day once the flavours have had time to develop. Let it cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan on the hob until piping hot.

It also freezes well for up to 3 months. Thaw overnight in the fridge before reheating thoroughly on the stove.

Nutrition Facts

Serving Size: 1/6th of the casserole

Calories: 550 kcal
Total Fat: 30g
Saturated Fat: 10g
Cholesterol: 130mg
Sodium: 700mg
Total Carbohydrate: 25g
Dietary Fiber: 5g
Sugars: 15g
Protein: 40g

Frequently Asked Questions

Can I cook this casserole in the oven? Yes. After bringing it to a simmer on the hob, transfer the covered dish to a preheated oven at 160C (140C fan) and cook for the same time.

What if I don’t want to use alcohol? Swap the cider for an equal amount of good-quality apple juice. Add a splash of apple cider vinegar at the end to balance the extra sweetness.

Can this be made in a slow cooker? Yes. Brown the pork and vegetables on the hob first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4 hours, adding the apples in the last 30 minutes. For more slow cooker ideas, try the Hairy Bikers Slow Cooker Pork Goulash.

How does this compare to Mary Berry’s pork casserole? Mary Berry’s version tends to use cream for richness, while this recipe relies on cider and wholegrain mustard for a tangier, lighter sauce with more depth of flavour.

What other vegetables can I add? Parsnips, leeks, or button mushrooms all work well. Add them alongside the carrots and celery so they have enough time to soften.

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