Olive Magazine
Slow-cooked pork casserole in a pot

Pork casserole

Published: January 4, 2019 at 3:21 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Check out our melt-in-the-mouth pork shoulder casserole with mixed beans. This slow-cooker recipe is an easy one-pot to feed a crowd

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal472
fat20.2g
saturates5.1g
carbs32.6g
sugars6.9g
fibre14.9g
protein32.5g
salt0.2g
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Make this pork casserole, then check out our chicken casserole, sausage casserole, vegetarian casserole and more comforting casserole recipes.

Ingredients

  • 2 tbsp vegetable oil
  • 500g pork shoulder, trimmed of all fat and cut into 3cm cubes
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tbsp smoked paprika
  • ½ tsp hot chilli powder
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 2 x 400g tins mixed beans, drained and rinsed
  • 2 x 250g packs ready-cooked grains pouch (we used Merchant Gourmet Super Seed Mix)
  • ½ a small bunch flat-leaf parsley, finely chopped
  • 3 tbsp half-fat soured cream

Method

  • STEP 1

    Heat ½ the oil in a casserole, season the pork and fry, in batches, for 3-4 minutes until browned. Scoop onto a plate with a slotted spoon. Add the remaining oil and fry the onion, pepper and garlic with a large pinch of salt for 10 minutes until soft. Add the spices and tomato purée, and cook for a few minutes. Pour in the chopped tomatoes and 250ml of water, add the pork back in, season and bring to a boil. Turn the heat down low, put on a lid and simmer gently for 2 hours.

  • STEP 2

    Tip in the beans and simmer for another 30 minutes or until the pork is very tender.

  • STEP 3

    Heat the grains according to pack instructions and divide between bowls. Spoon over the pork and beans, and top with a little parsley and soured cream.

Check out more of our best pork recipes

Slow Roast Pulled Pork Recipe (Hornado)
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