Pork and Cider Casserole with Apples and Sage
Tender pork shoulder in a dry cider gravy with sweet apples, sage and potatoes, all in one pot.
- Time2 hr
- LevelEasy
- Costabout £2.15 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 776kcal
- 47.5gcarbs
- 16.9gof which sugars
- 42.5gfat
- 15.2gsaturates
- 38.2gprotein
- 7.7gfibre
- 6.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Heat the oil in a large casserole over a high heat and brown the pork in two batches for 5 minutes each. Set aside.
10 min - 2
Lower the heat, add the onions and carrots to the pot and cook for 6 minutes.
- 3
Pour in the cider and scrape up the brown bits. Add the pork, water, sage, bay and salt and bring to a simmer.
- 4
Cover and cook in the oven for 1 hour. Add the potatoes, cover and cook for 30 minutes more.
90 min - 5
Stir in the apples. Mix the cornflour with 2 tbsp cold water, stir into the casserole and return to the oven uncovered for 15 minutes, until the gravy is glossy.
15 min - 6
Remove the bay leaves and serve in deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
