Slow Cooker Pork Casserole

Creamy Pork Shoulder Casserole

PREP TIME

20 minutes

COOK TIME

6–8 hours

SERVES

4–6 people

COOKING NOTES

This slow cooker pork casserole is built for busy winter nights: tender pork shoulder, hearty vegetables and a creamy sauce ready when you are.

Prep it the night before or before you go to work, then let the slow cooker take care of the rest. Linley Valley Pork Shoulder Roast is ideal for slow cooking, as the shoulder becomes tender and full of flavour when cooked low and slow. Browning the pork first builds flavour, and cutting it into even pieces helps the casserole cook consistently.

The long, gentle cook gives the pork time to become fork-tender, while the cider, stock and herbs build a rich base for the creamy sauce that serves well with mashed potato, rice or crusty bread.

INGREDIENTS

  • 1kg Linley Valley Pork Shoulder Roast, diced
  • Salt and pepper, to season
  • 2 tbsp olive oil
  • 1 brown onion, chopped
  • 2 carrots, sliced
  • 200g mushrooms, sliced
  • 1 cup frozen peas
  • 2 cups vegetable or chicken stock
  • 1 cup dry cider, or cloudy apple juice for an alcohol-free option
  • 2 sprigs thyme
  • 2 tbsp parsley, chopped, plus extra to serve
  • 1/2 cup thickened cream
  • 2 tbsp cornflour mixed with 2 tbsp water
  • Mashed potato, rice or crusty bread, to serve

Prep

    • Dice the Linley Valley Pork Shoulder Roast into even pieces so it cooks evenly in the slow cooker.
    • Chop the onion, slice the carrots and mushrooms, and keep the peas aside for the end of cooking.
    • Near the end of cooking, mix the cornflour and water in a small bowl until smooth. You will use this if the casserole needs thickening.

METHOD

  1. Season the diced pork with salt and pepper.
  2. Heat the olive oil in a large pot or frying pan over high heat.
  3. Add the pork in batches and brown on all sides. Transfer the browned pork to a plate.
  4. Reduce the heat to medium.
  5. Add the onion to the pot or pan and cook for 2–3 minutes, stirring until softened.
  6. Add the carrots, mushroom, stock, dry cider or apple juice, and thyme.
  7. Return the pork to the pot or pan and bring the mixture just to the boil before transferring to the slow cooker.
  8. Cover and cook on low for 6–8 hours, or on high for 4–5 hours, until the pork is tender.
  9. Stir through the peas for the final 15–20 minutes of cooking.
  10. Stir in the cornflour mixture if the casserole needs thickening, then cook on high for another 5–10 minutes until the sauce thickens.
  11. Add the thickened cream and stir gently to combine.
  12. Taste and season with extra salt and pepper if needed.
  13. Finish with chopped parsley just before serving.
  14. Serve warm with mashed potato, rice or crusty bread.

Chef’s Tips

  • Browning the pork before slow cooking is worth the extra few minutes. It gives the casserole a deeper, richer flavour.
  • Cut the pork into similar-sized pieces so it cooks evenly and becomes tender at the same time.
  • Add mushrooms at the start for a softer casserole texture, or in the final hour if you prefer more bite.
  • Add the cream near the end of cooking rather than at the beginning. This helps keep the sauce smooth and creamy.
  • Add the peas towards the end so they stay bright and sweet instead of becoming too soft.
  • If the sauce is thinner than you would like, stir in the cornflour mixture and cook on high for 5–10 minutes, until thickened.

Ready to Cook?

Pick up Linley Valley Pork Shoulder Roast and let the slow cooker turn it into a tender winter casserole. This is one of those pork casserole recipes built for busy nights: prep it, leave it, then come home to a warm, hearty meal.

Find more Linley Valley Pork recipes to keep dinner sorted all winter.