Mary Berry Pork Casserole Recipe

This Mary Berry pork casserole is the kind of comforting, slow-cooked supper that tastes like it’s been tended all afternoon, yet it’s wonderfully straightforward to make. Tender chunks of pork are gently braised with vegetables in a rich, savoury cider gravy that turns glossy and full of flavour in the oven. The texture is spoon-soft and hearty, with a sauce that’s perfect for mopping up with mash or crusty bread. It’s a simple, confident recipe with a total time of about 2 hours 10 minutes, most of which is hands-off.

Ingredients

For the pork

1 kg pork shoulder, trimmed and cut into 4cm chunks
2 tbsp plain flour
1 tsp fine salt
1/2 tsp black pepper
2 tbsp olive oil

For the casserole base

1 large onion, sliced
2 carrots, cut into thick coins
2 celery sticks, sliced
2 garlic cloves, crushed
2 tbsp tomato purée
500 ml dry cider
300 ml chicken stock (hot)
2 tsp Dijon mustard
2 bay leaves
4 sprigs fresh thyme (or 1 tsp dried thyme)

To finish

2 tbsp chopped fresh parsley (optional)

How to Make Mary Berry Pork Casserole Recipe

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the casserole cooks evenly and the top doesn’t darken too quickly.
Coat the pork: Put the pork in a large bowl and toss with the flour, salt, and pepper until each piece is lightly coated. This helps the pork brown and gives the sauce a gentle thickness later.
Brown the pork: Heat 1 tablespoon of the oil in a large, ovenproof casserole dish (with a lid) over medium-high heat. Brown the pork in batches, turning so you get colour on most sides. Lift each batch onto a plate and add the remaining oil as needed.
Soften the vegetables: Add the onion, carrots, and celery to the dish. Cook for 6 to 8 minutes, stirring and scraping up any browned bits from the bottom. Stir in the garlic and cook for 30 seconds, just until fragrant.
Build the sauce: Stir in the tomato purée and cook for 1 minute. Pour in the cider and let it bubble for 2 minutes to cook off the sharpness. Add the hot stock, Dijon mustard, bay leaves, and thyme, stirring to combine.
Bake gently: Return the pork (and any juices) to the dish. Bring the casserole to a gentle simmer on the hob, then cover with the lid and transfer to the oven. Cook for 1 hour 40 minutes to 1 hour 50 minutes, until the pork is tender enough to cut with a spoon.
Thicken and season: If you’d like a slightly thicker gravy, remove the lid for the last 10 minutes of cooking. Taste and adjust with a pinch more salt and pepper if needed.
Cool and assemble: Take the casserole out of the oven and let it rest, uncovered, for 10 minutes. This settling time improves the texture of the sauce. Scatter with chopped parsley, then ladle into warm bowls.

Tips for the Best Pork Casserole

Why is my pork casserole tough?

Tough pork usually means it needs more time. Pork shoulder becomes tender as the connective tissue slowly breaks down, so give it another 15 to 25 minutes in the oven and check again. Keep the heat gentle and make sure the dish is properly covered so it braises rather than dries out.

How do I stop the casserole from being watery?

Brown the pork well and simmer the cider for a couple of minutes before adding stock. If it still looks thin at the end, remove the lid and let it cook for the final 10 to 15 minutes, or simmer on the hob for a few minutes to reduce the sauce.

Do I really need to brown the pork first?

It’s worth it. Browning adds depth, colour, and that savoury base note that makes a simple casserole taste properly rich. If you skip it, the sauce can taste flatter.

Can I add extra vegetables without changing the cooking time?

Yes, within reason. Mushrooms, parsnips, leeks, or a handful of frozen peas stirred in at the end all work well. Keep chunky root vegetables cut to a similar size as the carrots so everything cooks evenly.

Serving Suggestions

Buttery mashed potatoes or mash with a little wholegrain mustard stirred through
Steamed greens (cabbage, kale, or tenderstem broccoli)
Crusty bread to mop up the cider gravy
Roasted potatoes if you want something a little more substantial

Storage

Room temperature

Cool the casserole for no more than 2 hours at room temperature, then refrigerate. This is a slow-cooked dish, so it’s best kept chilled once cooled.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over low heat until piping hot, adding a splash of stock or water if the sauce has thickened too much.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge, then reheat slowly until hot all the way through. For the best texture, avoid freezing if you’ve added potatoes directly into the casserole.

Nutrition

Calories: 520 kcal
Carbohydrates: 14 g
Protein: 44 g
Fat: 28 g
Saturated Fat: 8 g
Sodium: 720 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

What is the best cut of pork for pork casserole?

Pork shoulder is ideal because it has enough fat and connective tissue to become meltingly tender during slow cooking. Pork leg can work, but it is leaner and can dry out more easily.

Can I make this pork casserole in a slow cooker?

Yes. Brown the pork and soften the vegetables in a pan first for the best flavour, then transfer everything to the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the pork is very tender.

How do I thicken pork casserole sauce?

The flour on the pork helps, but if you want it thicker, remove the lid for the last 10–15 minutes in the oven, or simmer the casserole uncovered on the hob for a few minutes. Stir occasionally so it doesn’t catch.

Can I make pork casserole ahead of time?

Absolutely. It tastes even better the next day. Cook as directed, cool quickly, refrigerate overnight, then reheat gently until piping hot. Add a splash of stock if needed to loosen the sauce.

What can I use instead of cider?

If you prefer not to cook with cider, replace it with extra stock and add 1–2 teaspoons of apple cider vinegar or a squeeze of lemon at the end for brightness. The flavour will be slightly different but still delicious.