Try our pork shoulder, parsnip and sage hotpot, then discover lamb hotpot with wild garlic, lamb and turnip summer hotpot, mini lamb hotpots and more one-pot recipes.

Pork shoulder hotpot with parsnip and sage recipe


  • 1 tbsp olive oil, plus a drizzle
  • 1½ kg pork shoulder, cut into 5cm chunks
  • 1 onion, finely chopped
  • 2 carrots, peeled and cut into chunky bite-sized pieces
  • 2 parsnips, peeled and cut into bite-sized pieces
  • 2 garlic cloves, crushed
  • 2 tbsp plain flour
  • small handful sage, chopped
  • 300ml dry cider
  • 350ml chicken stock
  • 150g button mushrooms, halved
  • 2 eating apples, peeled, cored and cut into wedges
  • handful of flat-leaf parsley, finely chopped
  • 50ml double cream
  • 1½ tbsp cider vinegar
  • 2 tsp dijon mustard
  • 4 medium-sized floury potatoes, peeled and cut into very thin slices using a mandoline, if you have one
  • 2 tbsp butter, softened
  • cooked greens and glasses of cider, to serve (optional)


  • STEP 1

    Heat the oil in a casserole or heavy pan. Fry the pork in batches for 8-10 mins, turning a few times, until really golden brown. Remove to a plate while you fry the remaining batches. Add a little more oil if you need to.

  • STEP 2

    Once all the pork has been browned, lower the heat and fry the onion for 6-8 mins or until soft. Stir in the carrots and parsnips, and cook for 5 mins more, then add the garlic and cook for 1 min. Stir in the flour and sage, then add the cider, scraping the bottom of the pan.

  • STEP 3

    Heat the oven to 160C/140C fan/gas 4. Tip the pork and any resting juices back into the pan, and pour over the stock to just cover the meat. Bring to a simmer, season well, then transfer to the oven and cook for 2 hrs-2 hrs 30 mins or until the meat is tender but not falling apart, as it will cook more later on. Or transfer to a slow cooker and cook on low for 6-8 hrs. Remove the lid for the final 30 mins to thicken the sauce – it needs to be fairly thick for the potatoes to sit on top.

  • STEP 4

    While the stew is reducing, fry the mushrooms and apples in a drizzle of oil in a frying pan until golden and lightly caramelised. Season, then stir them into the stew, along with the parsley, cream, vinegar and mustard.

  • STEP 5

    Turn up the oven to 200C/180C fan/gas 6. Transfer the stew to an ovenproof casserole or baking dish if you need to. Arrange the potatoes over the stew in a spiral, overlapping each other. Dot over the butter and season. Put back in the oven for 50 mins-1 hr or until the potatoes are tender, golden and crisp around the edges. Serve with greens and a glass of cider, if you like.

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Anna Glover profile
Anna GloverSenior food editor

Alternative ways with cider


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