When I want something warm, cozy, and packed with fall flavors, this Slow-Braised Pork Shoulder with Cider and Parsnips is my go-to. It’s the kind of dish that fills the kitchen with a rich aroma that instantly feels like home, making it perfect for chilly nights or family gatherings.

The pork turns so tender after hours of slow cooking, absorbing every bit of the cider’s subtle sweetness and the parsnips’ earthy flavor. Just like my 5 Ingredient Slow Cooker Pulled Pork, this dish couldn’t be easier to prepare; all you need is a little patience as it transforms into a melt-in-your-mouth delight.

And if you’re a fan of slow-cooked pork recipes, you might also love my Caramel Slow Cooked Pork Belly, another recipe that brings out the magic of slow cooking. Whether it’s for a Sunday family dinner or a cozy holiday gathering, this dish will definitely bring warmth to your table.

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Recipe Ingredients

• 2 tbsp olive oil
• 1 kg (2 lb 4 oz) pork shoulder, diced
• 2 onions, sliced
• 2 celery sticks, roughly chopped
• 3 parsnips, cut into chunks
• 2 bay leaves
• 1 tbsp plain flour
• 330 ml bottle of cider
• 450 ml (¾ pint) chicken stock
• Handful of parsley, chopped, for garnish
• Mashed potato and greens, for serving (optional)

How To Make Slow-braised Pork Shoulder with Cider & Parsnips

1. Prepare the Slow Cooker: Preheat the slow cooker if necessary so it’s ready for the pork. Heat olive oil in a large frying pan over medium-high heat, and brown the pork shoulder in batches, ensuring each piece gets a good sear. Transfer the browned pork to the slow cooker.
2. Add Vegetables and Flour: Add sliced onions, chopped celery, parsnip chunks, and bay leaves to the slow cooker with the pork. Sprinkle the flour evenly over everything, and stir until the flour disappears completely into the mixture.
3. Pour in Cider and Stock: Pour the cider and chicken stock into the slow cooker, adding enough liquid to cover the meat and vegetables fully. Season generously with salt and pepper, then stir to combine evenly.
4. Slow Cook on Low: Cover the slow cooker with the lid and set it to cook on the low setting for 8–9 hours. This will tenderize the pork and allow it to absorb all the rich flavors.
5. Garnish and Serve: Once the pork is tender and juicy, sprinkle chopped parsley over the top for a fresh finish. Serve hot with mashed potatoes and greens, if desired, for a full meal.

Recipe Tips

• Add extra veggies for color: To give your dish more color and nutrients, add diced carrots or bell peppers in the slow cooker with the celery and onions. This brings out a natural sweetness.
• Swap cider with apple juice: If cider isn’t available, you can use apple juice instead, but use a little less. Apple juice has more sweetness, so adjust salt and pepper to balance the flavors.
• Add fresh herbs at the end: Stirring in fresh thyme or rosemary just before serving brings a new depth of flavor without overpowering the dish’s natural taste, adding a lovely aroma to each serving.
• Try it with sweet potatoes: For a twist, substitute half of the parsnips with sweet potatoes. They’ll add a creamy texture and a subtle sweetness that pairs perfectly with the cider-braised pork.
• Thicken the sauce with cornstarch: If you prefer a thicker sauce, mix one tablespoon of cornstarch with cold water, and stir it into the slow cooker about 20 minutes before serving.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Chorizo Pork Belly Chickpea Casserole
• Brazilian Pork Stew with Corn Dumplings
• 4 Ingredient Slow Cooker Pulled Pork