pork casserole

[stilletoe]

What cut of pork do you use to make a pork casserole, as I have made one, but the meat was very dry and tough. I used steaks, as I don't like fat, but have inlaws coming round and would like to make it again for them, but more succulent.
Thanks.

Pork shoulder is a very tender cut when cooked slowly and for a long time. it is usually done as a roast but Im sure you could dice it ina casserole.

or do it as a roast and serve the 'casserole' bit as a sauce on the side?

I feel that fat is generally what helps make things tender. It also gives flavour. I would use shoulder or neck, but make it the day before and then let it cool. You can then scrape the fat off the top before reheating the following day.

Agree with others that shoulder is a good cut for slow cooking. You can get it already cubed from supermarkets/butcher. You can always trim off any particularly large bits of fat (of which there shouldn't be many), but a bit of fat is good for flavour and will just melt with long slow cooking.

Also agree that it's best to cook the day before as will improve the flavour.

Great, thanks for this, good idea to cool down and scrape off fat, will do this.
Thanks heaps.