Slow-cooked pork and apple casserole with brandy gravy

This slow-cooked pork and apple casserole delivers the perfect combination of sweet and savoury flavours. Succulent chunks of pork shoulder are slow-braised with sweet apples, tasty onions and your choice of vegetables in a savoury brandy-based gravy. Spoon it over creamy mashed potatoes for a delicious and easy family dinner.

You simply can't go wrong with a tasty slow-cooked pork shoulder casserole! The long, gentle cooking transforms what might otherwise be a tough cut of meat into melt-in-the-mouth succulence, while the rich flavour of the gravy is perfect for soaking up with creamy mashed potatoes.

Pair pork shoulder with apples, and you get a restaurant-quality pork casserole with apples and onions in a delicious brandy-flavoured gravy (maybe not quite fine-dining, but still delicious pub-grub 🙂 )! The apples add a sweetness that perfectly complements the savoury onions and carrots, but without making the dish taste 'fruity'. The brandy and mustard add an amazing depth of flavour to the gravy, while the thyme adds a subtle herby touch. If you don't want to use alcohol, just substitute the brandy with apple juice or extra stock.

Green beans are added towards the end of the cooking time (so they don't overcook) and they add colour contrast and texture, rounding off the casserole perfectly.

To turn this pork and apple casserole into a true 'one-pot meal', you could add some baby potatoes to the casserole (at the same time as the green beans) and allow them to cook in the gravy. I actually prefer to serve the pork casserole spooned over a generous helping of creamy mashed potatoes, smothered with the delicious apple and brandy-flavoured gravy.

I cooked this pork casserole in a Dutch oven on the stove. If you want to make it in a slow cooker, you can find the instructions further down the post.

If you enjoyed this recipe, you might also like to try this pork and cabbage hotpot or this slow cooker honey mustard pork casserole.

Recipe information

Prep time: 15 minutes - which is ample time to prepare the vegetables and brown the meat.

Cook time: 90 minutes. Depending on how large you cut the pieces of pork, you may want to leave it a little longer.

Yield: 4 generous servings

Ingredients for a pork and apple casserole

**You can find the exact ingredient quantities to make this pork shoulder casserole on the printable recipe card at the end of this post.**

• Pork shoulder - this is the ideal cut of meat for a casserole as it benefits from long, slow cooking. You could use pork leg, but it might not be as succulent as it contains less connective tissue. Remove any excess fat from the pork shoulder and cut the meat into bite-sized pieces. I used pork shoulder steaks, but you could use a small boneless joint instead.
• Onions and carrots - one to one and a half cups each of diced carrots and onions should be sufficient. You can add extra to cater for larger appetites.
• Apples - these should be peeled, cored and sliced. The apples will disintegrate in the time the casserole takes to cook, leaving only their delicious flavour. Use any variety of apple. I like to use a Bramley or Granny Smith because they are not too sweet.
• Green beans - these should be topped and tailed and sliced in half or thirds. They will be added to the casserole during the last half hour of cooking.
• Flour, paprika, salt and black pepper - these are combined and used to coat the pork pieces before they are browned.
• Stock - the best flavours to use are either chicken or vegetable. You can use fresh stock, or for convenience, use a stock cube.
• Brandy - this is an integral to the flavour of the gravy. You could substitute with dry sherry, Masala wine or even apple cider. If you don't want to use alcohol, substitute with apple juice or extra stock.
• Mustard - I used Dijon mustard as it is quite mild. Substitute with wholegrain or English mustard, but bear in mind that English mustard has a stronger flavour than Dijon mustard, so take care not to add too much.
• Thyme - this adds extra flavour to the casserole, and goes well with pork. If using fresh thyme, you will need three times the amount of fresh as dried. Substitute with majoram, oregano or rosemary or just leave it out.
• Sunflower oil (not pictured) - use for browning the pork. Use any neutral-flavoured vegetable oil.
• Cornflour / cornstarch (not pictured) - in the unlikely event that the gravy doesn't thicken sufficiently, you can thicken it by stirring in a slurry of cornflour and water over a low heat.

Instructions

Serve the pork and apple casserole on a mound of creamy mashed potatoes , with plenty of gravy spooned over the top.

This dish is also delicious when served over buttered noodles or rice. Why not try this easy recipe for rice cooked in the microwave to save a little time?

Tips for a successful outcome

Here are my top tips to ensure your slow-cooked pork and apple casserole always turns out perfectly.

• When browning the pork, keep the heat to moderate to high and don't add too much pork at once. Adding too much pork to the pan will cause the temperature to drop, and the meat will release moisture before it has had time to brown, causing it to boil rather than sear. Cook the pork in batches if necessary, in a single layer.
• When cooking the onions and carrots, add a splash of stock to the pan to deglaze it. Cover the pan with a lid and let the vegetables sweat in the stock. This will ensure the flour from the pork combines with the stock when it is added and will help to thicken the gravy.
• Allow the pork to braise in the stock for at least 75 minutes, until it falls apart when prodded with a fork.
• Add the beans for the final 15 minutes so they don't overcook.
• If the gravy hasn't thickened sufficiently, you can thicken it with a slurry of cornflour and water, stirred in over a gentle heat. Add just enough cornflour mixture to thicken the gravy - you may not need all of it..

Variations

There are a number of ways to vary this recipe:

• Red pepper (capsium) - add a sliced red pepper to the carrots and onions.
• Leeks - for a sweeter taste, substitute the onions with sliced leeks.
• Use different vegetables - you can swap the beans with your choice of vegetables. A cup of shredded cabbage added with the carrots and onions would go well with the pork. Otherwise, try adding sliced zucchini a few minutes before the end of the cooking time, or a handful of cubed butternut.
• Make a complete meal of it - instead of serving the pork casserole over mashed potatoes, add cubed potatoes, baby potatoes or even sweet potatoes to the casserole half an hour before the end of the cooking time.

Using a slow cooker

This pork and apple casserole is ideal for cooking in a slow cooker.

• Brown the meat in a frypan and transfer it to a slow cooker.
• Cook the onions and carrots in the same frying pan with a little stock to pick up any bits of browned flour.
• Transfer the softened vegetables to the slow cooker and pour in the stock, brandy, thyme and mustard.
• If cooking potatoes or cabbage with the casserole, add them at this time.
• Cook on low for 6 to 7 hours or high for 4 to 5 hours, adding any softer vegetables (beans, butternut, zucchini etc) halfway through the cooking time so they don't overcook and turn mushy.

Equipment

These are the main items of equipment you will need to make this slow-cooked pork casserole:

• Dutch oven - a cast iron Dutch oven is ideal for cooking this pork and apple casserole as the heavy lid minimises evaporation. You could also use a large saute pan or even a saucepan.
• Sharp knife and chopping board - which are helpful for chopping the vegetables and slicing the meat.
• Mixing bowl - to coat the meat with the seasoned flour. You could shake the meat and flour in a plastic bag instead.
• Spatula - for stirring.

Storage and freezing

Leftovers can be stored in a covered container in the refrigerator for up to 3 days and reheated in a saucepan on the stove or in the microwave. You may need to add a splash of water or stock if the gravy has thickened.

The casserole also freezes well. Allow it to come to room temperature, then transfer the casserole to a suitable freezer container and freeze it for up to 3 months. To use, allow it to defrost in the refrigerator before reheating as above.

Make it in advance - if you would like to make this casserole ahead of time, you can cook it completely, then store it in the refrigerator for up to 3 days. Reheat as above.

FAQ

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