Slow Cooked Pork with Bramley Apples Recipe

(176 ratings)

Pork with Bramleys and Tarragon
Total Time3 hours


  1. 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.
  2. Add the tarragon and crème fraiche. Serve with mashed potatoes and greens.


  • 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
Top Tip for making Slow Cooked Pork with Bramley Apples

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

Katy McClelland

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).