Braised Pork in Cider
Traditional British Recipes

Braised Pork in Cider

In the Oven
serves 4

This British-style braise turns economical pork shoulder into a deeply savoury supper with a gentle apple sweetness. Brown the meat properly, let the cider reduce around the vegetables, then finish it low and slow until the pork is soft enough to cut with a spoon.

Serve it with mash, buttered greens or crusty bread to catch the cider gravy.

DinnerMainComfort FoodOne-Pot
20 mins prep2 hrs 45 mins cook3 hrs 5 mins total

  1. Heat the oven to 160°C/140°C fan. Pat the pork dry and season it well with salt and black pepper.

  2. Warm the oil in a large flameproof casserole over a medium-high heat. Brown the pork in batches for 3–4 minutes per side, then lift it onto a plate.

  3. Lower the heat to medium. Add the onion, leek, carrot and celery with a pinch of salt, then cook for 8 minutes until softened and lightly golden.

  4. Stir in the garlic, thyme and flour. Cook for 1 minute, scraping the base of the pan so the flour coats the vegetables.

  5. Pour in the cider a little at a time, stirring to dissolve any browned bits. Add the stock, bay leaf, mustard and apple, then bring everything to a simmer.

  6. Return the pork and any resting juices to the casserole. Cover with a lid and transfer to the oven for 2 hours, turning the pork once halfway through.

  7. Remove the lid and cook for a further 25–30 minutes until the pork is very tender and the sauce has thickened slightly.

  8. Taste and adjust the seasoning. Scatter with parsley if using, then serve hot with mashed potatoes or greens.

Keep cooking

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