Name: Hairy Bikers Somerset Pork Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Ingredients: 1.5kg boneless pork shoulder, skin scored; 1 tbsp vegetable oil; 2 large onions, thinly sliced; 2 eating apples, peeled, cored, and sliced; 2 tbsp plain flour; 500ml dry cider; 250ml chicken stock; 1 tbsp grainy mustard; 2 fresh thyme sprigs; Salt and black pepper; 100ml double cream (optional, for finishing the sauce)

This tender Hairy Bikers Somerset pork recipe is made with pork shoulder, dry cider, sweet apples, and grainy mustard. The meat braises low and slow until it falls apart, with a rich cider and apple sauce and crispy crackling on top. It takes about 2 hours 45 minutes and serves six.

I make this every autumn when the cider season starts and local apples are at their best. It fills the kitchen with the most incredible smell and always gets seconds at the table.

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Somerset Pork Ingredients

1.5kg boneless pork shoulder, skin scored
1 tbsp vegetable oil
2 large onions, thinly sliced
2 eating apples, peeled, cored, and sliced
2 tbsp plain flour
500ml dry cider
250ml chicken stock
1 tbsp grainy mustard
2 fresh thyme sprigs
Salt and black pepper
100ml double cream (optional, for finishing the sauce)

How To Make Somerset Pork

Prepare the pork: Preheat your oven to 160°C (140°C Fan / Gas Mark 3). Pat the pork shoulder skin dry with kitchen paper and rub it generously with salt.
Brown the pork: Heat the vegetable oil in a large ovenproof casserole dish over medium-high heat. Place the pork skin-side down and cook for 10–15 minutes until the skin is golden and starting to crisp. Remove and set aside.
Soften the onions and apples: In the same dish, add the sliced onions and cook over a medium heat for 5–7 minutes until soft. Add the sliced apples and cook for a further 5 minutes until they begin to soften.
Build the sauce: Sprinkle the plain flour over the onions and apples, stirring for about a minute. Gradually pour in the dry cider and chicken stock, stirring to make a smooth sauce. Stir in the grainy mustard and add the thyme sprigs.
Braise the pork: Return the pork to the dish, skin-side up. Make sure the skin stays above the sauce. Bring to a simmer on the hob, then cover with a lid.
Slow cook in the oven: Transfer the covered dish to the oven and cook for 2 to 2.5 hours. The pork should be tender enough to pull apart with a fork.
Crisp the crackling: Remove the lid for the final 30 minutes. If the crackling needs more colour, place the pork under a hot grill for a few minutes, watching closely.
Finish and serve: Lift the pork out and rest for 10 minutes. If using cream, stir the double cream into the sauce and warm through. Pull the pork apart and serve with the sauce.

What Are the Best Tips for Somerset Pork?

Dry the skin thoroughly: Pat the pork skin as dry as you can with kitchen paper before cooking. This is the single most important step for getting crispy crackling.
Brown slowly over medium heat: Take your time browning the skin. A patient approach gives you a deeper, more even golden colour.
Use a good dry cider: The cider is the backbone of the sauce, so choose one you would happily drink. Avoid sweet ciders as they make the sauce too sugary.
Stir in cream at the end: For a richer sauce, stir double cream or crème fraîche into the sauce after removing the pork. This adds a silky finish that balances the cider’s tang.
Choose the right apples: Cox or Braeburn apples hold their shape well during braising. Bramley apples are great for cooking but will break down into the sauce, which gives a smoother finish.
Try other pork dishes: If you love this, the Hairy Bikers pork casserole uses a similar slow-braised method with different flavours.

What Goes Well With This Dish?

This dish is a proper centrepiece that pairs best with simple sides. Creamy mashed potatoes are the classic choice, soaking up the cider and apple sauce beautifully. Steamed Savoy cabbage or buttered green beans add freshness alongside the rich pork.

Roasted root vegetables like carrots, parsnips, and swede make it a full Sunday roast. For a lighter option, serve with crusty bread to mop up the sauce. The slow cooker pork goulash is another hearty pork dish worth trying if you enjoy this style of cooking.

How Should You Store the Leftovers?

Once cooled, store the pork and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the hob or in the oven until piping hot throughout.

This dish freezes well for up to 3 months. Freeze the pork and sauce together in a freezer-safe container and thaw overnight in the fridge before reheating. The crackling will not stay crispy after storing, so remove it before refrigerating if you prefer.

Can You Make Somerset Pork in a Slow Cooker?

Yes, this works well in a slow cooker. Brown the pork and soften the onions and apples on the hob as described above. Transfer everything to your slow cooker, pour over the cider, stock, and mustard, then add the thyme.

Cook on low for 6–8 hours or on high for 4–5 hours until the pork is fork-tender. For crackling, remove the pork at the end and place the skin under a hot grill for a few minutes. Stir cream into the sauce if using, then pull the pork apart and serve.

Nutrition Facts

Serving size: 1/6 of recipe
Calories: 680 kcal
Total Fat: 45g
Saturated Fat: 15g
Cholesterol: 120mg
Sodium: 850mg
Total Carbohydrate: 20g
Dietary Fibre: 2g
Sugars: 10g
Protein: 45g

Frequently Asked Questions

What is Somerset pork? Somerset pork is a traditional West Country dish from Somerset in South West England. It combines pork with two of the region’s most famous products, apples and cider, braised together into a rich casserole.

Can I use a different cut of pork? Pork shoulder is best because it becomes incredibly tender after slow braising. Pork loin works but needs a shorter cooking time and will be less forgiving if overcooked.

Can I make Somerset pork in a slow cooker? Yes. Brown the pork and onions on the hob first, then transfer to a slow cooker on low for 6–8 hours. Finish the crackling under the grill before serving.

Can I make this without alcohol? Replace the cider with cloudy apple juice mixed with a teaspoon of cider vinegar. This gives a similar sweet-sharp flavour without the alcohol.

How does Hairy Bikers Somerset pork compare to Pinch of Nom? The Pinch of Nom version uses diced pork and cream cheese for a lighter dish at around 298 calories. This version uses a whole pork shoulder with crackling for a more traditional roast-style result.

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