Easy Classic Pork Casserole
Warm, hearty, and brimming with rustic charm, this Easy Classic Pork Casserole is the ultimate comfort food for any season. Made with tender, slow-cooked pork shoulder, a medley of fresh vegetables like carrots, celery, and baby potatoes, and a rich, flavorful sauce crafted from chicken or vegetable stock, canned tomatoes, and fragrant herbs like thyme and rosemary, this dish is a true crowd-pleaser. Perfectly balanced and wholesome, it comes together with just 20 minutes of prep and slow-bakes to perfection in the oven, filling your kitchen with mouthwatering aromas. Garnished with fresh parsley, it's ideal for a cozy family dinner or entertaining guests, served alongside crusty bread or steamed rice. With easy steps and simple ingredients, this comforting classic is designed to bring big flavor with minimal effort—perfect for beginner cooks and busy weeknights alike.
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Recipe Information
Ingredients
- 800 grams pork shoulder (cubed)
- 2 tablespoons olive oil
- 1 medium white onion (chopped)
- 3 medium carrots (sliced into rounds)
- 2 stalks celery stalks (chopped)
- 500 grams baby potatoes (halved)
- 3 cloves garlic cloves (minced)
- 2 tablespoons all-purpose flour
- 500 ml chicken or vegetable stock
- 400 grams canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 170°C (340°F).
Heat 1 tablespoon of olive oil in a large oven-proof casserole dish over medium-high heat.
Season the cubed pork shoulder with a pinch of salt and pepper, then brown the pieces in batches until golden on all sides, transferring them to a plate as they finish.
Add the remaining 1 tablespoon of olive oil to the casserole dish. Sauté the chopped onion, carrots, and celery for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for another 2 minutes to remove the raw taste of the flour.
Slowly pour in the chicken or vegetable stock, stirring constantly to create a smooth mixture.
Add the canned diced tomatoes, dried thyme, rosemary, and bay leaves, then return the browned pork to the casserole dish. Mix thoroughly.
Add in the halved baby potatoes and stir them into the casserole, ensuring they are submerged in the liquid.
Season with 1 teaspoon of salt and 0.5 teaspoons of black pepper, then bring the mixture to a simmer.
Cover the casserole with a tight-fitting lid and transfer it to the preheated oven. Bake for 1 hour 45 minutes to 2 hours, or until the pork is tender and the sauce has thickened.
Remove the casserole from the oven, discard the bay leaves, and adjust the seasoning if necessary.
Garnish the dish with freshly chopped parsley before serving and enjoy warm with crusty bread or steamed rice.
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1576 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
