Description:
A heartwarming Irish-style casserole featuring tender pork shoulder slow-cooked with sweet apples, caramelized onions, and crisp cider. This rustic dish is full of comforting flavors and is best served with buttery mashed potatoes or crusty bread.
🕒 Preparation Time
20 minutes
🔥 Cooking Time
2 hours 30 minutes
🍽️ Serving Size
Serves 4 to 6
Ingredients
- 2 tablespoons vegetable oil
- 1.5 kg (3.3 lb) pork shoulder, cut into chunks
- 2 large onions, sliced
- 2 apples, peeled, cored, and sliced (Bramley or Granny Smith recommended)
- 2 garlic cloves, minced
- 300 ml (1 1/4 cups) dry Irish cider
- 250 ml (1 cup) chicken stock
- 1 tablespoon apple cider vinegar
- 1 tablespoon wholegrain mustard
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- Salt and pepper to taste
- Fresh thyme (for garnish, optional)
Instructions
- Preheat your oven to 160°C (325°F).
- Heat oil in a large, oven-safe casserole dish over medium heat.
- Brown the pork in batches, removing each batch to a plate once seared.
- Add onions to the dish and sauté for 5–7 minutes until soft and golden.
- Stir in garlic, apples, allspice, and cloves. Cook for another 2–3 minutes.
- Return the pork to the dish. Add cider, chicken stock, vinegar, and mustard. Stir to combine.
- Bring the mixture to a gentle simmer. Cover with a lid and transfer to the oven.
- Bake for 2 to 2.5 hours, until the pork is tender and the flavors have melded beautifully.
- Season with salt and pepper. Garnish with fresh thyme before serving.
- Serve hot with mashed potatoes, creamy polenta, or rustic bread.
Serving Suggestion
This dish is ideal for chilly evenings. Serve it with a side of mashed potatoes or steamed greens to round out the meal. For a festive twist, add a splash of brandy or a spoonful of cream before serving.
Tips
- Make it ahead and reheat — the flavor improves overnight!
- Swap pork shoulder with pork belly or loin for variations in richness.
- To thicken the sauce before serving, remove the lid for the last 30 minutes of baking.
