• Rob

Slow Cooker Pork Casserole

If you are after something that is completely warming but also a bit lighter than a traditional Casserole, this Slow Cooker Pork Casserole is a real winner.

Serves: 6

Prep: 40 minutes

Cooking: 2 hours


200 streaky bacon, chopped

2 celery sticks, chopped

300ml chicken stock

300ml dry cider

50g butter

2tbsp fresh tarragon leaves, finely chopped

2tbsp cornflour mixed with 2tbsp water

6tbsp half-fat crème fraîche

1 small onion, chopped

2tbsp Dijon mustard

16 shallots, peeled and left whole

1.5kg shoulder of free-range 
British pork, cubed


1. Heat your oven to 170C/Gas Mark 3. Heat half the butter in a casserole dish and add half the pork. Season and fry until the meat is browned. Remove the meat from the casserole and reserve. Now repeat the same process with the rest of the butter and the rest of the pork.

2. Whilst cooking the meat, in another pan, fry the lardons until crispy. Remove the lardons, set to one side and then fry the onion, shallots and celery for a few minutes.

3. Combine all the pork, the shallots, lardons, onion and celery into the casserole. Pour in the cider and chicken stock to cover. Cover the dish with a lid and cook in the oven for roughly 2 hours.

4. Add the crème fraîche, mustard, cornflour and tarragon to the casserole when it is finished in the oven. Heat on the hob and stir until the sauce has become thicker.



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Woods Traditional Family Butchers Est. 1992

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