Pork Casserole with Apples and Cider

Name: Pork Casserole with Apples and Cider
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 4 servings
Ingredients: olive oil; 1 pound, 5 ounces pork shoulder or boston butt; 2 ounces Bacon; 1 (about 6 oz) white onion; 1 celery stick; 2 garlic cloves; 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; 1 tablespoon Dijon mustard; 1 tablespoon pure maple syrup; Salt and freshly ground black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr 25 mins
Total Time
2 hrs
Servings
4 servings
Calories
359 kcal
Course
Main Course
Cuisine
American

Pork Casserole with Apples and Cider

Iris Warren

Report

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.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Serving 1portion Calories 359kcal (18%) Carbohydrates 10g (3%) Protein 31g (62%) Fat 17g (26%) Saturated Fat 6g (30%) Monounsaturated Fat 7g Trans Fat 1g Cholesterol 109mg (36%) Sodium 257mg (11%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 359 kcal

% Daily Value*

Serving	1portion
Calories	359kcal	18%
Carbohydrates	10g	3%
Protein	31g	62%
Fat	17g	26%
Saturated Fat	6g	30%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	109mg	36%
Sodium	257mg	11%
Fiber	1g	4%
Sugar	6g	12%