Mary Berry’s Pork Casserole is made with pork shoulder, onion, leek, carrot, Dijon mustard, cider vinegar, and a bouquet garni of bay leaves, sage, and thyme. This easy pork casserole recipe creates a hearty dinner that takes about 6 hours and 20 minutes to prepare and can serve up to 4 people.
Ingredients Needed
- 1 tbsp vegetable or rapeseed oil
- 4 pork shoulder steaks (about 750g / 1.65 lbs), cut into large chunks
- 1 onion, chopped
- 1 leek, chopped
- 1 carrot, chopped
- Bundle of woody herbs (bouquet garni): 2 bay leaves, 3 sage leaves, 4 thyme sprigs, plus a few thyme leaves to serve
- 1 chicken stock cube
- 2 tsp Dijon mustard
- 1 tbsp cider vinegar
- 2 tsp cornflour (cornstarch)
- 1 tbsp honey
- Water, as needed
How To Make Pork Casserole
- Heat the slow cooker: Set your slow cooker to low for 6-8 hours or high for 5-6 hours.
- Sear the pork: Heat the oil in a wide frying pan over high heat. Season the pork chunks and brown them in batches until well caramelized. Transfer the browned pork to the slow cooker.
- Cook the vegetables: Add the chopped onion and leek to the pan and cook for a few minutes until softened. Add a splash of water to deglaze the pan, scraping up any browned bits. Transfer everything to the slow cooker.
- Assemble the casserole: Add the chopped carrot, bouquet garni (herbs), stock cube, mustard, and cider vinegar to the slow cooker. Season with salt and pepper, then pour in enough water to just cover the ingredients. Stir to combine.
- Slow-cook: Cover the slow cooker and cook on low for 6-8 hours or high for 5-6 hours, until the pork is tender.
- Thicken the sauce: In a small saucepan, mix the cornflour/cornstarch and honey with 1-2 tsp of the cooking liquid to form a smooth paste. Add 100ml (3.5 fl oz) more liquid and bring it to a simmer until thickened. Stir the thickened mixture back into the casserole.
- Serve: Garnish with fresh thyme leaves and serve hot with mashed potatoes or dumplings.
Recipe Tips
- Sear the pork well: Browning the pork in batches before adding it to the slow cooker adds rich flavor to the casserole, so don’t rush this step.
- Check the seasoning: Taste the casserole before serving and adjust the seasoning with salt and pepper to ensure it’s flavorful.
- Adjust cooking time: If you’re using smaller or larger pieces of pork, check the meat after 5 hours on high or 6 hours on low to avoid overcooking.
- Serve with the right sides: This casserole pairs well with creamy mashed potatoes or fluffy dumplings to soak up the delicious sauce.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover pork casserole cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, place the cooled casserole in a freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw the casserole in the fridge overnight before reheating.
- Reheat: Heat the casserole in a saucepan over medium heat. Stir occasionally and cook for about 10-15 minutes, or until it’s heated all the way through.
Nutrition Facts
Serving Size: 1 serving (approximately 250g)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 90mg
- Sodium: 600mg
- Potassium: 800mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 25g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Orange Muffins
- Mary Berry Chocolate Chip Cake
- Mary Berry Blackcurrant Pie
- Mary Berry Vegan Cupcakes
Mary Berry Pork Casserole
Description
Mary Berry’s Pork Casserole is made with pork shoulder, onion, leek, carrot, Dijon mustard, cider vinegar, and a bouquet garni of bay leaves, sage, and thyme. This easy pork casserole recipe creates a hearty dinner that takes about 6 hours and 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the slow cooker: Set your slow cooker to low for 6-8 hours or high for 5-6 hours.
- Sear the pork: Heat the oil in a wide frying pan over high heat. Season the pork chunks and brown them in batches until well caramelized. Transfer the browned pork to the slow cooker.
- Cook the vegetables: Add the chopped onion and leek to the pan and cook for a few minutes until softened. Add a splash of water to deglaze the pan, scraping up any browned bits. Transfer everything to the slow cooker.
- Assemble the casserole: Add the chopped carrot, bouquet garni (herbs), stock cube, mustard, and cider vinegar to the slow cooker. Season with salt and pepper, then pour in enough water to just cover the ingredients. Stir to combine.
- Slow-cook: Cover the slow cooker and cook on low for 6-8 hours or high for 5-6 hours, until the pork is tender.
- Thicken the sauce: In a small saucepan, mix the cornflour/cornstarch and honey with 1-2 tsp of the cooking liquid to form a smooth paste. Add 100ml (3.5 fl oz) more liquid and bring it to a simmer until thickened. Stir the thickened mixture back into the casserole.
- Serve: Garnish with fresh thyme leaves and serve hot with mashed potatoes or dumplings.
Notes
- Sear the pork well: Browning the pork in batches before adding it to the slow cooker adds rich flavor to the casserole, so don’t rush this step.
- Check the seasoning: Taste the casserole before serving and adjust the seasoning with salt and pepper to ensure it’s flavorful.
- Adjust cooking time: If you’re using smaller or larger pieces of pork, check the meat after 5 hours on high or 6 hours on low to avoid overcooking.
- Serve with the right sides: This casserole pairs well with creamy mashed potatoes or fluffy dumplings to soak up the delicious sauce.
Mary Berry Pork Casserole