User Review
4 (4 votes)

Slow-cooked cider pork with apples

Serves 4

Prep Time 10 min

Cooking Time 3 hr 45 min + resting


  • Cooking oil spray
  • 350g pork tenderloin, diced
  • 30g chorizo, diced
  • 250ml cider
  • 1tsp reduced-salt chicken stock powder
  • 2 onions, finely sliced
  • 1tsp smoked paprika
  • 2tbsp flour
  • 4 garlic cloves, crushed
  • 2tbsp chopped fresh or 1tsp dried sage
  • 1 potato, peeled and diced
  • 200g cabbage, shredded
  • 3 apples, quartered and cored
  • 100ml half-fat soured cream
  • Fresh parsley sprigs, to garnish
  • 4 crusty wholegrain rolls, to serve


  1. Spray a large non-stick frying pan with oil and heat for a few min. Cook the pork, in batches if necessary, until browned, then transfer to a slow cooker.
  2. Wipe the frying pan, then cook the chorizo until crisp. Add to the slow cooker.
  3. Add the cider, chicken stock powder and 350ml water to the pan and bring to a boil, then add to the slow cooker.
  4. Add the onions, paprika, flour, garlic, sage and potato to the slow cooker and stir. Cook on high for 3 hr (or in a lidded casserole in an oven heated to 160°C/fan 140ºC/gas 3) or on low for 6 hr.
  5. Stir the cabbage and apples into the pork mixture and cook for a further 30 min. Set aside for 10 min, then stir in the soured cream.
  6. Divide among 4 bowls, scatter with parsley and a grind of black pepper, then serve with the bread rolls.

Nutrition per serving

Read more on how we calculate nutrition.
448 30.7g 9.9g 3.8g 8.4g 19.6g 1.3g 156mg 58.3g 3.7mg

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