Mary Berry Pork Casserole

Built on slow fire and sound judgment, this pork casserole draws on Mary Berry’s method shoulder meat browned for depth, simmered with wine, tomatoes, and honest veg. The result, A dish that’s rich, balanced, and warming to the bone — proof that time and restraint beat flair every time.

It suits autumn evenings, casual Sundays, or midweek cooking that stretches into leftovers. It feeds well, keeps well, and rewards the cook who respects time and heat.

Why You’ll Love This Dish

• Layered flavour from pork, herbs, wine, and tomato—built slowly, not rushed.
• Reliable texture: pork shoulder holds up through braising and stays tender.
• Minimal prep, strong payoff: most work is upfront; the oven handles the rest.
• Flexible base: swap veg as needed—use parsnips, leeks, or swedes.
• Balanced comfort: satisfying but not heavy. No cream or butter needed.

Ingredients

• Pork shoulder (900g) – Best cut for slow cooking. Holds moisture and flavour.
• White wine (125ml) – Adds acidity and complexity to the tomato base.
• Chopped tomatoes (400g tin) – Choose good quality; it’s the sauce foundation.
• Tomato paste (2 tbsp) – Deepens flavour; adds natural sweetness.
• Vegetables (300g) – Use a mix of carrot, celery, and red or yellow pepper.
• Bay leaf and thyme – Traditional pairing with pork. Use dried or fresh.
• Stock (375ml) – Chicken or vegetable, low salt preferred.

How To Make Mary Berry Pork Casserole

1. Bring the oven to 160°C (325°F) — steady and low. Choose a casserole dish with a tight-fitting lid; this isn’t a job for foil or guesswork.
2. Brown pork in batches in oil over medium-high heat. Remove and set aside.
3. Soften onion and garlic in the same pan for 5 minutes.
4. Deglaze with white wine. Scrape base, simmer 2 minutes.
5. Add pork, tomatoes, paste, stock, bay, thyme, salt, and pepper. Stir well.
6. Bring to simmer, then cover and place in oven for 1 hour 15 minutes.
7. Add chopped vegetables. Return to oven, uncovered, for 30 minutes.
8. Check seasoning. Remove bay leaf. Serve hot.

Mistakes to Avoid

• Using lean pork only: It’ll dry out. Shoulder is the right cut.
• Skipping the browning stage: That colour builds flavour.
• Adding vegetables too early: They’ll overcook and lose their shape.
• Overfilling with stock: Sauce should reduce and cling, not drown the meat.
• Forgetting to season properly: Salt as you go. Don’t leave it to the end.

Storage

• Fridge: Once cooled, spoon into airtight containers. It’ll keep well for up to 3 days , flavours deepen overnight.
• Freezer: Ladle into portions, seal tight, and stash away. It’ll hold for 3 months, ready for a no-effort feast.

Reheating

• Oven: 160°C (325°F), covered, 20–30 minutes.
• Stovetop: Low heat, stir gently, 10–15 minutes.
• Microwave: Medium power, 2-minute bursts, stir between.

FAQs

Can I use a slow cooker?
Yes. Brown meat first. Cook on low 6–8 hrs or high 3–4 hrs.

Can I use red wine instead of white?
You can. Flavour will deepen. Use dry wine, not sweet.

What veg works best?
Carrot, celery, parsnip, peppers. Chop to even size.

How do I thicken it?
Cornflour slurry: 1 tbsp cornflour + 2 tbsp cold water, stirred in and simmered.

Nutrition (Per Serving)

• Calories: 292
• Fat: 17g
• Carbohydrates: 17g
• Protein: 18g
• Sodium: 137mg
• Sugars: 3.4g

More Recipe:

• Mary Berry Chicken Casserole
• Mary Berry Slow Cooker Pulled Pork
• Mary Berry Mexican Tortilla Bake