This easy slow cooker pork casserole combines tender chunks of pork shoulder with apples, carrots and mushrooms in a savoury mustard sauce, finished with a little double cream. It's a comforting, family-friendly dinner that takes just 8 minutes to prepare, with no browning needed!
Serve this simple dump-and-go slow cooker recipe with cheesy mashed potato, roasted Tenderstem broccoli, and pan-fried sprouts with bacon.
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Quick Summary - Slow Cooker Pork Casserole
The apples gradually break down during cooking, adding a subtle sweetness to the sauce that complements the pork without making the casserole taste overly fruity.
🕒 Ready In: 8 hours 8 minutes
👪 Serves: 4
🍽 Calories: 315
🥣 Main Ingredients: Pork shoulder, apples, carrots, mushrooms, onion, garlic, chicken stock, Dijon mustard, cider vinegar, fresh thyme, bay leaves and double cream.
👩🍳 Difficulty: Easy
👌 Why this recipe? This easy slow cooker pork casserole is a fuss-free, no-browning family dinner with tender chunks of pork and a delicious savoury apple and mustard sauce, perfect for busy weeknights.
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I've made this pork and apple casserole so many times in my 3.5-litre slow cooker, and I find cooking it on LOW gives the best results. After 7-8 hours, the pork is beautifully tender but still holds its shape rather than falling apart.
Love pork recipes? Try my easy pork stroganoff or slow cooker pork chops next!
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Jump to:
- Quick Summary - Slow Cooker Pork Casserole
- Why you'll love this recipe!
- 5* Reader review
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make pork casserole in slow cooker
- Beth's top tips
- Serving suggestions
- Storage
- Troubleshooting guide
- Slow cooker pork and apple casserole FAQs
- More easy slow cooker recipes
- Recipe
- 💬 Comments
Why you'll love this recipe!
- Quick and easy - Just 8 minutes of preparation, with no need to brown the pork first.
- Tender, flavoursome pork - Slow cooking transforms economical pork shoulder into tender chunks that hold their shape.
- Delicious apple and mustard sauce - The apples soften into the savoury sauce, adding a gentle sweetness that works beautifully with pork.
- Family-friendly comfort food - A hearty, warming casserole that's ideal for busy weekdays, Sunday dinners and batch cooking.
5* Reader review
I made this for Christmas Eve lunch for 12 people. It was absolutely delicious and such a stress-free recipe. I love the fact that you can scale up your recipes; it makes life so much easier. ⭐⭐⭐⭐⭐
- Carrie
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Pork shoulder - I use diced pork shoulder steaks. The marbling helps keep the meat tender during the long cooking time. In the US, look for boneless pork shoulder or Boston butt, cut into chunks.
Onion and garlic - Add savoury flavour to the casserole. Use a brown or yellow onion.
Carrots - Two medium carrots, peeled and chopped into approximately 2cm (¾-inch) pieces.
Mushrooms - I prefer chestnut mushrooms (cremini mushrooms), but button mushrooms also work. If you're not keen on mushrooms, replace them with extra carrots.
Apples - Granny Smith apples are a good choice because their tart flavour balances the richness of the pork. They gradually soften and mostly break down into the sauce during the long cooking time.
Fresh thyme and bay leaves - Add a gentle herby flavour. You could also use a bouquet garni.
Chicken stock (chicken broth) - Forms the base of the sauce. I usually make mine using a stock cube or stock pot.
Dijon mustard - Adds a mild tanginess without making the casserole particularly mustardy. Wholegrain mustard is another option.
Cider vinegar (apple cider vinegar) - Adds acidity and helps balance the sweetness of the apples.
Salt and black pepper - For seasoning. Adjust according to how salty your chicken stock is.
Thickening granules - Help thicken the sauce at the end of cooking. A cornflour (cornstarch) slurry is a good alternative.
Double cream (heavy cream) - Just 1½ tablespoons adds a little richness and gives the sauce a smoother finish without making it too heavy.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Add chopped red or orange peppers to the casserole.
- Use creme fraiche or sour cream instead of double cream.
- Add a tablespoon of tomato puree (tomato paste) for a richer flavour.
- Stir in crispy bacon lardons at the end of cooking for extra flavour.
- Swap fresh thyme for dried thyme, or use rosemary.
- Add some dumplings to the top of the casserole or try slow cooker mince and dumplings recipe!
Make it even better
Increase the fibre. Stir in a drained tin of cannellini beans (white kidney beans) or butter beans (large lima beans) towards the end of cooking. They add fibre and plant protein, making the casserole more filling.
Include leafy greens. Stir through a handful of baby spinach at the end of cooking and allow it to wilt before serving.
Serve with wholegrains. Brown rice, quinoa or wholegrain bread are alternatives to mashed potatoes if you'd like to increase the fibre content of the meal.
How to make pork casserole in slow cooker
One: Place the onion, garlic, carrots, mushrooms, pork, apples, bay leaves, and thyme in the slow cooker basin. In a jug whisk together the chicken stock, Dijon mustard and cider vinegar and pour it over the pork and vegetables. Season with salt and black pepper.
Two: Slow cook for 7-8 hours on a low setting. Remove the lid for the last hour of cooking to help thicken the sauce.
Three: Stir in 2 tablespoons of thickening granules (or use a cornflour slurry) and mix into the casserole. Add more thickening granules if you would like a thicker sauce.
Four: Add the cream and stir to combine. Serve with mash and vegetables.
Beth's top tips
- Use pork shoulder for the best texture. Pork shoulder contains fat and connective tissue that soften during slow cooking, making it particularly suitable for casseroles. Leaner cuts, such as pork loin, can become dry when cooked for this long.
- There's no need to brown the pork. One of the things I love about this easy slow cooker pork casserole is that everything can go straight into the pot. Browning adds colour and can develop extra flavour, but I don't find the difference significant enough to justify the extra preparation.
- Cook on LOW if possible. I've also tried cooking this casserole on HIGH, but I prefer the results on LOW. The longer, gentler cooking gives tender pieces of pork that still hold their shape.
- Don't expect firm apple slices. After 7-8 hours, the apples mostly break down into the sauce. This is intentional and adds a subtle sweetness throughout the casserole.
- Thicken the sauce at the end. Slow cookers retain moisture, so casseroles can be thinner than those cooked in the oven. Removing the lid for the final hour and adding thickening granules helps create a sauce that coats the pork and vegetables.
- Add the cream last. Stirring the double cream through at the end gives the sauce a smooth finish without exposing it to hours of cooking.
Serving suggestions
This slow cooker pork and apple casserole is especially good with something that will soak up the sauce.
My favourite way to serve it is with creamy mashed potatoes and green vegetables.
Other delicious options include:
- Air Fryer Jacket Potato
- Rice
- Crusty Bread
- Duck Fat Roast Potatoes
- Carrot and Swede Mash
- Air Fryer Green Beans
- Air Fryer Broccoli Parmesan
- Root vegetables such as roasted swede
For dessert, try my slow cooker apple crumble!
Storage
Store - Allow the casserole to cool promptly, then transfer it to an airtight container and refrigerate within two hours. Keep in the fridge for up to 2 days.
Reheat - Reheat thoroughly in a saucepan over a medium-low heat, stirring occasionally, until steaming hot throughout. Alternatively, microwave in a suitable container, stirring halfway through. Reheat leftovers only once.
Freeze - Allow the casserole to cool, then transfer it into freezer-safe containers. Freeze for up to 3 months for best quality. Defrost thoroughly in the fridge before reheating. The sauce may separate slightly after freezing because of the cream, but gentle stirring during reheating can help.
Batch cooking - This is a useful make-ahead meal. If increasing the quantities, make sure your slow cooker is large enough and don't exceed the manufacturer's recommended fill level. Cooking times may need adjusting.
Troubleshooting guide
Why is my pork casserole watery?
Slow cookers trap steam, so very little liquid evaporates during cooking. Remove the lid for the final hour to allow some moisture to escape. At the end, stir in thickening granules according to the packet instructions. Alternatively, mix 1 tablespoon of cornflour (cornstarch) with 1 tablespoon of cold water, stir it into the hot casserole and allow the sauce to simmer until thickened. You may need to transfer some sauce to a saucepan if your slow cooker isn't hot enough to activate the cornflour.
Why is the pork still tough?
Pork shoulder needs sufficient time for its connective tissue to soften. If the pork is still firm after the suggested cooking time, it may need longer. Continue cooking with the lid on and check periodically. The finished pork should be easy to cut with a fork while still holding its shape.
Why have my apples disappeared?
This is normal for this recipe! The apples are added at the beginning and mostly break down during the long cooking time, flavouring the sauce. If you'd prefer noticeable pieces of apple, you could experiment with adding some during the final hour, although this changes the original method.
Why has my creamy sauce separated?
Cream-based sauces can split if exposed to excessive heat. Add the double cream at the very end of cooking and stir gently. Avoid boiling the casserole after adding it.
Why does my casserole taste too sweet?
The natural sweetness of the apples can vary depending on the variety used. Choose tart apples such as Granny Smith and avoid adding extra sweeteners. If needed, adjust the seasoning and add a small splash of cider vinegar to balance the flavour.
Slow cooker pork and apple casserole FAQs
Pork shoulder is one of the best cuts for a slow cooker pork casserole because its fat and connective tissue soften during long cooking. It produces tender, flavoursome meat without the risk of drying out as easily as leaner cuts. Boneless pork shoulder steaks or diced pork shoulder both work well.
Yes. You can put raw pork directly into a slow cooker without browning it first. Make sure the pork is fully thawed before cooking and reaches a safe internal temperature of at least 75°C (167°F). Pork shoulder also needs sufficient cooking time to become tender.
Browning is optional. It adds colour and can develop additional savoury flavour, but it isn't essential for this recipe. I usually skip this step because I find the casserole still tastes delicious without the extra preparation.
Yes, but I prefer cooking this particular recipe on LOW because it gives better results. Slow cooker temperatures and cooking speeds vary, so use the tenderness of the pork rather than an assumed HIGH cooking time as your guide.
More easy slow cooker recipes
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Recipe
Slow Cooker Pork Casserole
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Equipment
Ingredients
- 1 Onion peeled and chopped
- 2 Garlic Cloves peeled and chopped
- 2 Carrots peeled and chopped
- 250 g Chestnut Mushrooms (Cremini) sliced
- 750 g Pork Shoulder cubed
- 2 Granny Smith Apples peeled and sliced
- 2 Bay Leaves
- 2 Sprigs of Thyme
- 400 ml Chicken Stock (Chicken broth)
- 2 teaspoon Dijon Mustard
- 1 tablespoon Cider Vinegar
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 tablespoon Thickening Granules or make a cornflour slurry
- 1½ tablespoon Double Cream
Instructions
- Place the onion, garlic, carrots, mushrooms, pork, apples, bay leaves, and thyme in the slow cooker basin. In a jug whisk together the chicken stock, dijon mustard and cider vinegar and pour it over the pork and vegetables. Season with salt and black pepper.1 Onion, 2 Garlic Cloves, 2 Carrots, 250 g Chestnut Mushrooms (Cremini), 750 g Pork Shoulder , 2 Granny Smith Apples, 2 Bay Leaves, 2 Sprigs of Thyme, 400 ml Chicken Stock (Chicken broth), 2 teaspoon Dijon Mustard, 1 tablespoon Cider Vinegar, 1 teaspoon Salt, ½ teaspoon Black Pepper
- Slow cook for 7-8 hours on a low setting. Remove the lid for the last hour of cooking to help thicken the sauce.
- Stir in 2 tablespoons of thickening granules (or use a cornflour slurry) and mix into the casserole. Add more thickening granules if you would like a thicker sauce.2 tablespoon Thickening Granules
- Add the cream and stir to combine. Serve with mash and vegetables.1½ tablespoon Double Cream
Notes
- Pork: Boneless pork shoulder is the best choice for this recipe. Avoid substituting lean pork loin without adjusting the cooking method.
- Apples: Granny Smith apples work particularly well. They mostly break down during cooking, adding sweetness and flavour to the sauce.
- Slow cooker: Tested in a 3.5-litre Morphy Richards Sear & Stew. Cooking on LOW gives the preferred result.
- Browning: Not necessary. The pork can go into the slow cooker raw.
- Thickening: If using cornflour instead of thickening granules, start with 1 tablespoon mixed with 1 tablespoon cold water. Add to the hot sauce and simmer until thickened, using a saucepan if necessary.
- Storage: Refrigerate leftovers for up to 2 days or freeze for up to 3 months. Reheat thoroughly until steaming hot.
Nutritional Information (Approximate)
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Carrie says
I made this for Christmas Eve lunch for 12 people. It was absolutely delicious and such a stress-free recipe. I love the fact that you can scale up your recipes; it makes life so much easier.
Shirley Valentine says
Absolutely delicious. I used whole grain mustard. Served it with roast potatoes and Brussels sprouts. Thanks for sharing 🙂
Christine Bridle says
Hi Beth would Greek yogurt work with this recipe instead of cream?
Beth Sachs says
Full fat Greek Yogurt should work ok
Suja md says
Wow! this is my new favorite recipe!
Janet Dean says
So easy to cook. Family loved it, so tasty.
Savita says
It was such a hearty recipe, love love it. Also , was very easy to follow.
Gloria says
Pork and apples go hand in hand. What a delicious dinner for any night of the week. I love my slow cooker.
Tayler says
We made this casserole for dinner last night and my whole family loved it! Thanks for sharing the recipe!
Gina Abernathy says
I'm making this today for dinner tonight. Looks amazing and I have all of the ingredients on hand.
Steve Cain says
Made this today for the first time. My son is my greatest critic ….. he had seconds, absolutely loved it . At last , praise from my son! Alleluia