Pork and Apple Casserole

This pork and apple casserole is absolutely brimming with flavor and just perfect for a cold day! Think slow-cooked pork in a delicious apple cider sauce with mushrooms and veggies —spoon it over mashed potatoes for the ultimate winter comfort food!

Pork and apples are a match made in heaven, and when slow-cooked to perfection with aromatic herbs and a touch of cider, it takes comfort food to a whole new level.

This pork and apple casserole is one of those hearty meals that feels like a warm hug in a bowl. It’s just perfect for a family dinner or when you need something satisfying without too much fuss.

And trust me, your kitchen is going to smell pretty amazing!

Pork shoulder is known for its rich, meaty flavor. It's got a good balance of lean meat and fat, which means it's absolutely packed with taste.

Compared to other cuts of pork, the shoulder is often more budget-friendly. This makes it a great option for feeding a family or a crowd without breaking the bank.

Why you’ll love this pork and apple casserole

• Flavors to write home about — The pork shoulder's rich taste combined with sweet apples and savory herbs make this casserole a true flavor fiesta.
• Fall-apart tender — Slow-cooked to perfection, the pork in this casserole is so tender, it practically melts in your mouth.
• True comfort food — This Normandy-style recipe is heartwarming, delicious and just a proper winter treat!

Ingredients to make pork and cider casserole

Pork shoulder — This is a great cut to use in a casserole because is often more budget-friendly than other cuts of pork.

Trim off the extra fat if you like it leaner, and chop it up into even pieces so everything cooks uniformly. Alternatively, you can use boneless pork chops or pork tenderloin.

Smoked pancetta — Dice it finely to distribute its rich flavor throughout the dish. Bacon lardons are another good alternative here.

Onion — A yellow onion offers a nice balance of sweetness and sharpness for this casserole. If you want a milder onion flavor, you can use leeks or shallots instead.

Carrots — Keep those slices even so they cook uniformly. Fancy a twist? Try parsnips or sweet potatoes for a different kind of sweetness.

Garlic  — Fresh is the way to go. Crush or mince it up well to release those amazing flavors.

Dry sage — Give it a little rub before tossing it in to wake up the flavor. If you don’t have dry sage, dried marjoram is a good choice.

Fresh thyme — Just strip those leaves off the stem by running your fingers along it. You can also use dried thyme, but make sure you reduce the quantity because it’s more potent than fresh.

Crimini mushrooms — I love crimini mushrooms in casseroles like this, but white buttons or portobellos are equally good choices.

Dijon mustard — This adds a tangy depth of flavor; you can substitute it with whole-grain mustard or a small amount of mustard powder.

Plain flour — You’ll need a bit of plain flour for thickening. Gluten-free flour or cornstarch works, too, if you need to make this pork and apple casserole gluten-free.

Turnip — Rutabaga or potatoes are great alternatives if you’re not a fan of turnips.

Apple — Choose a variety that holds its shape when cooked, like Granny Smith or Honeycrisp.

Dry cider — Make sure you go for a cider that's not too sweet to balance the flavors. If you prefer not to cook with alcohol, substitute it with dry apple juice.

How to make pork casserole

Heat a tablespoon of olive oil in a large casserole pot over medium heat. Add the pork shoulder cubes and brown them on all sides. Work in batches as needed to avoid overcrowding. Remove the cooked pork from the pot and set aside.

Preheat the oven to 350°F (180°C).

In the same pot, add the smoked pancetta and cook until it starts to crisp.

Add the diced onion and sliced carrots and saute for a couple of minutes until the onion becomes transparent.

Stir in the garlic, sage and thyme and continue to cook for another minute.

Add the sliced crimini mushrooms and cook for 2-3 minutes until they start to soften.

Next, stir in the Dijon mustard and then sprinkle the plain flour over the mixture.

Mix well to combine, then add the turnip, apple, dry cider, chicken broth and cooked pork.

Turn up the heat to bring the mixture to a boil, then place a lid on the pot and place it in the preheated oven for 90 minutes. Check after an hour and add a splash of chicken stock or water if it looks too dry.

Remove the casserole from the oven. If it’s not thick enough, make a slurry by mixing 1 tablespoon cornstarch with two tablespoons of hot water and stir it in.

Serve the pork and apple casserole over mashed potatoes or with a chunk of your favorite crusty bread.

Leftovers and storage

• Cool the pork apple casserole completely and then pop it in the fridge in a sealed container. It'll be good for 3-4 days.
• Gently warm it up in a pot over low heat, stirring occasionally. Alternatively, zap it in the microwave in short bursts until heated through.
• Let the casserole cool, then portion it into freezer-safe containers or bags. It'll keep well in the freezer for up to 3 months. Just thaw in the fridge overnight before reheating.

Tips for making the best pork and apple casserole recipe

• Take your time browning the pork shoulder. This step builds a rich foundation for your casserole.
• Gently wipe your crimini mushrooms with a paper towel instead of washing them. This prevents them from soaking up excess water and becoming soggy.
• If your sauce isn't thick enough, mix a little more cornstarch with water and stir it in. Do this incrementally to avoid over-thickening.
• Stir in some double cream or crème fraiche at the end for a super creamy casserole.
• This casserole tastes even better the next day as the flavors have more time to develop, so don’t hesitate to make it ahead or enjoy the leftovers!

If you liked this pork and apple casserole recipe, you might also like some of my other delicious stews:

• Red Wine Beef Stew
• Keto Beef Stroganoff
• Brazilian Prawn Coconut Stew (Moqueca de Camarao)
• Kokkinisto (Greek Beef Stew)
• Greek Peas Stew with Potatoes (Arakas Latheros)

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