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Pot Roast Pork with Apples, Pears & Beans

4.0/5 rating (2 votes)
  • Serves: 4-6
  • Prep Time: 20 mins
  • Ready in: 2 hours
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Pot Roast Pork with Apples, Pears & Beans


  • 3 tbsp oil
  • 1 x 750g piece boned rolled and skinned shoulder of pork
  • 6 bangers, thick sausages
  • 2 red onions, peeled and chopped into large pieces
  • 4 cloves garlic, peeled and chopped
  • 150g semi dried apricots, cut into quarters
  • 200mls water or apple juice
  • 2 pork or chicken stock cubes
  • 1 can 425g drained butterbeans
  • 1/2 tbsp paprika
  • salt
  • pepper
  • 2 medium Bramley apple, peeled, cored and roughly chopped
  • 2 Conference pears, ripe, but not squashy

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  1. Pre heat the oven to 180C gas 4.
  2. Place the casserole dish on the hob and add the oil.
  3. Once heated season the joint well and brown a little on all sides, then remove with tongs.
  4. Add the sausages and brown on both sides, remove and then add the onions, garlic and brown again.
  5. Once nicely browned, place the pork back in and the sausages around the outside.
  6. Add the apricots, water or juice, stock cubes, beans, paprika, salt and pepper and bring to the boil.
  7. Once boiling place a tight fitting lid on and pop into the oven for 50 minutes.
  8. At the 50 minutes mark remove from the oven, add the apples and pears, stir well and pop the lid back on and return to the oven for a further hour.
  9. Check by inserting a small knife or skewer at the 1 hour 45 minute mark to see if the pork is cooked and very soft.
  10. Remove the pork and sausages form the dish and stir the chunky vegetable, bean and fruit together, season well.
  11. Slice the pork carefully and serve with the sausages and the stew over the meat.