This slow cooker pork casserole is the kind of comfort food that makes cold days better. With melt-in-your-mouth pork, tender vegetables, and a rich, savoury gravy, it's hearty, wholesome, and effortless to prepare. Just add everything to the slow cooker and let time do the work - you'll come home to a meal that tastes like it's been simmering all day (because it has!).
The original recipe is from the BBC Good Food website. I love using the slow cooker - there's quite a few recipes on here now - see the link below. When it's cold outside, this is a perfect comforting and warming dish to make.
The end result is pork that is so tender it falls apart with a fork. It's cosy and comforting with a deliciously flavourful gravy.
Tips
- Optional variations:
- Add chestnut mushrooms for an earthy flavour.
- Add peas or green beans, near the end of cooking, for colour.
- A dash of Worcestershire sauce will give umami.
- For a creamy finish, add some cream or crème fraiche.
- Cider pork casserole - replace the stock with dry cider and add sliced apples.
- Smoky pork stew - add smoked paprika and chorizo for Spanish flair.
- Italian-style pork casserole - add tomatoes, garlic, oregano and cannellini beans.
- Chopped apples would make a great addition to this slow-cooker pork casserole - add them in the final hour of cooking.
FREQUENTLY ASKED QUESTIONS
Pork shoulder is ideal - it becomes tender and juicy after long cooking.
Yes, but browning adds extra depth of flavour and colour to the sauce.
Yes - prepare the night before, keep it covered in the fridge, and start the slow cooker in the morning.
Yes - cool completely, portion into containers, and freeze for up to 3 months. Defrost fully and reheat gently.
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How to make this Slow Cooker Pork Casserole
Ingredients
- 1 tbsp vegetable or rapeseed oil
- 4 pork shoulder steaks (about 750g), cut into large chunks
- salt and freshly ground black pepper
- 1 onion, roughly chopped
- 1 leek, roughly chopped
- 1 carrot, peeled and diced
- a bundle of woody herbs (bouquet garni) - I use 2 bay leaves, a few sprigs of thyme and a sprig of rosemary, tied together with cooking yarn
- 1 chicken stock cube or pot
- 2 tsp Dijon mustard
- 1 tbsp cider vinegar
- 500ml cold water
- 2 tsp cornflour
- 1 tbsp honey
Instructions
- Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over (around 1.5 minutes on both sides), then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for 3 to 4 minutes, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube or pot, mustard and vinegar, season, then add the cold water. Stir, then set your slow cooker on low for 6 to 8 hours, or high for 5 to 6 hours.
- In a small saucepan, mix the cornflour and honey with 2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with your choice of vegetable side dishes.
Serving Suggestions
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Slow Cooker Pork Casserole
Ingredients
- 1 tbsp vegetable or rapeseed oil
- 4 pork shoulder steaks (about 750g) cut into large chunks
- salt and freshly ground black pepper
- 1 onion roughly chopped
- 1 leek roughly chopped
- 1 carrot peeled and diced
- a bundle of woody herbs (bouquet garnet) I use 2 bay leaves, a few sprigs of thyme and a sprig of rosemary, tied together with cooking yarn
- 1 chicken stock cube or pot
- 2 tsp Dijon mustard
- 1 tbsp cider vinegar
- 500 ml cold water
- 2 tsp cornflour
- 1 tbsp honey
Instructions
- Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over (around 1.5 minutes on both sides), then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for 3 to 4 minutes, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube or pot, mustard and vinegar, season, then add the cold water. Stir, then set your slow cooker on low for 6 to 8 hours, or high for 5 to 6 hours.
- In a small saucepan, mix the cornflour and honey with 2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with your choice of vegetable side dishes.
Notes
- Optional variations:
- Add chestnut mushrooms for an earthy flavour.
- Add peas or green beans, near the end of cooking, for colour.
- A dash of Worcestershire sauce will give umami.
- For a creamy finish, add some cream or crème fraiche.
- Cider pork casserole - replace the stock with dry cider and add sliced apples.
- Smoky pork stew - add smoked paprika and chorizo for Spanish flair.
- Italian-style pork casserole - add tomatoes, garlic, oregano and cannellini beans.
- Chopped apples would make a great addition to this slow-cooker pork casserole - add them in the final hour of cooking.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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