Creamy Slow Cooked Pork Casserole

Creamy Slow Cooked Pork Casserole - perfect comfort food! A great make-ahead meal when you're cooking for a crowd, gluten free too!

A lovely comforting dish, this pork casserole is cooked slowly with cider and stock in the oven. It’s finished off with a good splash of cream and a sprinkling of crispy bacon lardons.
I love to serve it with creamy mashed potato for a dinner that has everyone asking for seconds!

Creamy pork casserole, topped with bacon on a plate with mashed potato and kale. There is a further plate and a bowl of kale in the background.
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This is my kind of Friday night dinner when it’s been raining and miserable all day and you just want something really tasty to warm you up from the inside.

I’d contentedly scoff every bit of this dish, but that sauce over mashed potatoes? Yes, I could eat that for the rest of my life and not get bored.

The meat is browned and then slow cooked with stock and cider until lovely and tender. I like to chuck a few veggies in – just to make it a little bit healthier, and then it’s served on creamy mashed potatoes, and finished off with crispy fried bacon lardons or pancetta.

Sometimes referred to as Somerset Pork casserole (which is generally made using a dry Somerset cider, and with the addition of apples in the sauce – this is my version of Somerset Pork Casserole) or Normandy Pork (made using french cider or brandy, apples, crème fraîche and bacon lardons, sometimes dijon mustard too), I like to pick a few flavours from both. So for me it’s:

  • Dry cider (alcoholic version)
  • Cream rather than crème fraîche (sometimes crème fraîche can split, so I prefer to use cream – make sure it’s double/heavy cream though – the higher the fat content, the less likely it is to split.)
  • Crispy bacon lardons – Often these are crisped up, then cooked in the casserole with the pork, but I prefer to sprinkle them on at the end so they retain all the crispy saltiness.
  • I sometimes make it with apple slices. If you do, just add them for the last 15-20 minutes of cooking so they don’t go mushy.

📋 What do we need?

Ingredients for slow cooked pork casserole on a wooden table
  • I use pork shoulder steaks because they have a little bit of fat running through them – which keeps the pork lovely and tender. Cut off any large sections of fat, then slice the rest into bite-size chunks
    • You can also use a boneless pork shoulder joint and chop into bite-size chunks if you prefer.
  • Cider – this is alcoholic dry cider. You can replace with dry apple juice or a mixture of dry apple juice and stock (in addition to the rest of the stock in the recipe) if you prefer.
  • Mushrooms – use your favourite. I like chestnut mushrooms, as they have a nice flavour.
  • Bacon – you can use lardons/diced-pancetta, or chopped up streaky bacon.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Rather than adding the cooked bacon lardons in the dish, sprinkle them on at the end. This helps them to retain their salty crispness. The heat of the casserole will warm them back up if they’ve cooled too much.

Overhead image of creamy slow-cooked pork casserole in a white casserole dish on a light blue background.

🍽️ What to serve it with

So long as you’re mopping up that lovely sauce with something – that’s the main thing. You really don’t want that sauce to go to waste!

Close-up overhead image of cream pork casserole with bacon, carrot and mushroom on a light plate with mashed potato and kale. Parsley has been sprinkled on top.

This pork casserole is a really good meal to make ahead and then reheat later. It’s also great when you’re cooking for lots of people – a large batch that everyone can spoon out onto their plates is ideal. Plus it’s easily made gluten free too (using gluten-free stock and cider).

🍲 More fantastic Pork recipes

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Overhead image of creamy pork and bacon casserole in a white casserole pan, on a light blue surface. There is a spoonful of the casserole being taken. There is some torn bread and parsley on the table, around the casserole pan.

Creamy Slow Cooked Pork Casserole

A lovely comforting dish, this pork casserole is cooked slowly with cider and stock in the oven. It’s finished off with a good splash of cream and a sprinkling of crispy bacon lardons.

Prep Time 20 mins

Cook Time 3 hrs 20 mins

Total Time 3 hrs 40 mins

Course Dinner

Cuisine British

Servings 4 servings

Calories 671 kcal


  • Preheat the oven to 170C/325F.

  • Heat 1 ½ tbsp of the oil in a large casserole dish, over a high heat, until hot.

  • Add the pork, salt, pepper and celery salt and brown on all sides – it should take around 6-8 minutes.

    500 g (1.1lbs) diced pork shoulder, ¼ tsp salt, ¼ tsp ground black pepper, ¼ tsp celery salt

  • Turn the heat down to medium and add in the onion. Cook for 5 minutes, stirring occasionally until the onion softens.

    1 onion

  • Add the mushrooms and cook for a further two minutes.

    12 baby mushrooms

  • Add the carrots, cider, stock and dried thyme. Turn up the heat and bring to the boil. Stir and scrape up any bits that may have stuck to the bottom of the pan.

    2 carrots, 250 ml (1 cup) dry cider (hard cider if you’re in the USA), 420 ml (1+¾ cups) chicken or vegetable stock, ½ tsp dried thyme

  • Place a lid on the pan, and place in the oven for 2 ½ to 3 hours*, until the pork flakes apart when you press it with a fork. Check a couple of times during the last hour of cooking and add a splash of water or stock if it’s starting to look a little dry.

  • Just before the casserole comes out of the oven, heat the remaining ½ tbsp oil in a frying pan and cook the bacon lardons until crispy. Turn off the heat.

    150 g (½ cup) bacon lardons or chopped streaky bacon

  • Remove the casserole from the oven and stir in the cornstarch and water mixture to thicken, if needed.

    1 tbsp cornflour cornstarch mixed with 3 tbsp cold water

  • Stir in the cream. Taste and season with a little more salt and pepper if needed. Sprinkle on the bacon lardons.

    60 ml (¼ cup) double (heavy) cream

  • Serve with green veg on top of mashed potatoes. Sprinkle on a little chopped parsley before serving.

    2 tbsp freshly chopped parsley

✎ Notes

Cook in the slow cooker
Cook the ingredients until the point it’s just about to go in the oven. Then transfer  to a slow cooker at this point and cook for 6-8 hours on low or 5-6 hours on medium.
Make ahead
Make the recipe (excluding frying the bacon lardons) and stir in the cream, then cool, cover and refrigerate or freeze.
If freezing, defrost overnight in the refrigerator.
Reheat in a pan over a low-medium heat for approx 15 minutes, stirring occasionally, until piping hot throughout.
Or in a preheated oven, in a covered dish, at 170C/325F for around 20-25 minutes, stirring occasionally, until piping hot throughout.
Scale up
Scale up this recipe to serve 8 people by doubling the ingredients. You will probably need to cook in the oven for the full three hours, to ensure the pork is fall-apart tender.
Nutrition info is for one serving of this recipe and does not include serving suggestions of mashed potatoes and green veg.


Calories: 671kcalCarbohydrates: 13gProtein: 28gFat: 54gSaturated Fat: 23gCholesterol: 135mgSodium: 1121mgPotassium: 861mgFiber: 1gSugar: 5gVitamin A: 5490IUVitamin C: 7.3mgCalcium: 61mgIron: 1.9mg

Keywords autumn, Casserole, Comfort Food, Family Meal, winter

This recipe was first published in March 2017. Updated June 2022 with some new photos, video and some housekeeping.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.


In order to make this Creamy Slow Cooked Pork Casserole recipe you will need:

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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