Braised pork with apples and creamy mash recipe
Created by Bethany Holborn
Take your Mother's Day Sunday lunch to the next level with Bethany's braised pork recipe. Slow cook the pork with apples then shred once juicy and tender. Serve with creamy mash and a generous dollop of apple sauce.
See method- Serves 6
- Takes 5 hrs
- 672 calories / serving
Ingredients
For the braised pork
- 1.8kg pork shoulder joint
- 1 tbsp garlic granules
- 1 tbsp dried oregano
- 1 tbsp olive oil
- 1 large white onion, sliced
- 2 apples, peeled and cut into 1cm slices
- 2 bay leaves
- 2 chicken stock cubes, made up to 800ml
For the creamy potatoes
- 1kg all rounder potatoes, peeled and chopped
- 20g butter
- 30ml single cream
- 375g broccoli, cut into florets, to serve
- 800g carrots, peeled and sliced into 1cm rounds, to serve
- apple sauce, to serve
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Shop ingredientsEach serving contains
- Energy
- 2815kJ 672.0kcal
- Fat
- 30g
- Saturates
- 11g
- Salt
- 1.5g
- Sugars
- 18g
of the Reference intake
Carbohydrate 46.1gProtein 48.1gFibre 11.9g
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Method
- Preheat the oven to gas 5, 190°C, 170°C fan.
- Use a sharp knife to remove the strings from the pork and to cut the excess fat from the pork shoulder. Sprinkle over the garlic granules and oregano, then use your hands to rub them into the pork.
- Place a large, ovenproof, lidded casserole dish over a medium-high heat on the hob. Pour in the olive oil and once hot, fry the pork shoulder joint for around 3 mins on each side. Remove the dish from the hob and transfer the pork to a separate plate.
- Arrange the sliced onion, apples and the bay leaves in the bottom of the casserole dish. Place the pork on top. Pour the chicken stock into the dish and place the lid on top. Cook for 3-4 hrs or until very tender, removing every hour to baste with the juices.
- Remove the pork from the oven and use two forks to pull it apart (it should pull apart easily). Place it back in the pan in its juices/sauce.
- Meanwhile, boil the potatoes for around 10-15 mins until soft. Drain and leave to steam-dry for a couple of mins before returning to the pan. Add the butter and cream along with some salt and pepper, then mash the potatoes until smooth and creamy. Boil the carrots for 8-10 mins until tender, drain. In a separate saucepan, boil the broccoli for 4-5 mins and drain.
- Serve the shredded pork with the mash, carrots, broccoli and apple sauce.
- See more Pork recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
