Add the pork and fry for 5 minutes, stirring often until browned.If your pork chunks are really big, you might want to chop them a little smaller. Step Four I like to use boneless since they cook faster and are more convenient to eat. With that said, bone-in works great too! You'll just want to add a little more baking time to make sure they cook through. When do you know the pork chops are done? Makes the perfect comfort food meal. This is seriously so comforting and satisfying. Especially if you serve it with some sides, like these sweet potato biscuits, these Chinese green beans, and french fries. To use, allow to defrost overnight in the refrigerator, then reheat either in the microwave or in a saucepan on the stove. To put the casserole together just brown the meat, add it to the casserole dish with the chopped vegetables and pour over the homemade casserole sauce.

Prepare all the ingredients by chopping the onions, crushing the garlic and chopping the carrots and leeks (or the vegetables you are using). Step 1. Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don’t overcrowd the meat as it will stew rather than brown. Set the pork aside Get the complete list of ingredients and full instructions for making this slow-cooker pork casserole on the printable recipe card at the end of this post**To reheat a pork casserole, transfer it to an oven-safe dish or container and heat it in the oven at 180°C for around 25–30 minutes until heated through. Alternatively, you can heat it in the microwave. More Slow Cooker Pork Recipes

To make this pork casserole recipe, start with your cubes of pork shoulder. (I use pork shoulder steaks, and cut them up into cubes, just because I like to be able to cut some of the fat off. You don’t need to, as the fat would melt away, but if you do, it makes it more healthy or Slimming World friendly if you’re following that plan.) Using your oven gloves, carefully put the casserole into the oven. Cook for 45 minutes, until the potatoes are cooked through, and serve. This is my kind of Friday night dinner when it's been raining and miserable all day and you just want something really tasty to warm you up from the inside.Step 1 Preheat oven to 180°C (160°C fan) mark 4. Heat 2tsp oil in a large casserole dish (that has a lid) over medium-high heat. Add the pork, in batches, and brown all over. Remove each batch to a plate with a slotted spoon; set aside. Pork shoulder - sometimes called Boston butt. Buy boneless shoulder and cut it into cubes yourself, or ask your butcher for ready-cubed meat. You should also remove the skin before cooking and trim away most of the visible fat. One pound (450g) of pork shoulder will easily be sufficient for a casserole feeding 4 people.

Add the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and continue to cook over a low heat for 5-10 minutes, until the onion is slightly soft. Add the garlic and paprika and cook for another minute. To freeze a pork casserole, allow it to cool completely before transferring it to an airtight container. Freeze for up to 6 months and defrost in the refrigerator overnight before reheating. How To Reheat A Pork Casserole You can throw all the ingredients into the slow cooker in less than 10 minutes and then come home to a delicious warming casserole. Vegetables - this is up to you, but at the very least I would use potatoes, onions and leeks. You can add other root vegetables such as carrots, parsnips and swedes. I also like to add plenty of chopped mushrooms. You can use any mushrooms you like. I like to use brown chestnut mushrooms, but white button mushrooms or large portobello mushrooms work just as well. apple cider – I always use Westons Cider in my casserole, it just has such a lovely flavour that works so well with the pork.The meat will be cooked then you can pierce it easily with a fork, and it is starting to fall apart. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through. Hope you enjoy this recipe as much as we do.I’d love to know how you got on and what you thought of it if you make this Pork Casserolerecipe.Please rate the recipe and leave me a comment below if you do. Add rich, earthy flavour to this wonderfully warming casserole with Tesco Finest wild mushrooms. You may also like Crispy bacon lardons - Often these are crisped up, then cooked in the casserole with the pork, but I prefer to sprinkle them on at the end so they retain all the crispy saltiness.