Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Braised pork with apples and creamy mash recipe

0 ratings

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

Each serving contains

Energy
2815kj
672kcal 34%
Fat
30g 43%
Saturates
11g 56%
Sugars
18g 20%
Salt
1.5g 25%

of the reference intake
Carbohydrate 46.1g Protein 48.1g Fibre 11.9g

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.