Slow Cooked Pork with Bramley Apples Recipe

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8 - 10




  • a little oil, for frying
  • 2 kg pork shoulder or leg, cut into chunks
  • 1 large onion, chopped
  • 2 tbsp seasoned flour
  • 2 Bramley apples, peeled, cored and chopped
  • 500ml dry cider
  • 1 bunch tarragon, leaves chopped
  • 3 tbsp crème fraiche or double cream


  • Heat the oil in a large saucepan then brown the meat in batches. Set aside. Add a little more oil and gently cook the onion until soft. Return the pork to the same pan and add the flour. Stir well for a few minutes. Then add the apple and cider. Bring to the boil then cover and simmer on very low for 2 hours 30 minutes.

  • Add the tarragon and crème fraiche. Serve with mashed potatoes and greens.

Top Tip

This makes a large quantity so you can freeze half if you wish

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