Description
Make a hearty, fall-apart tender pork stew using your slow cooker. This recipe features root vegetables in a rich, savory broth, perfect for a comforting family dinner.
Ingredients
Scale
- 2.5 lbs pork shoulder, cut into 1.5 inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and thickly sliced
- 3 medium potatoes, peeled and cubed
- 1 cup beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Season the pork cubes generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Brown the pork in batches on all sides, about 2-3 minutes per side. Remove the browned pork and set it aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Transfer the browned pork, cooked onion, and garlic to the slow cooker basin.
- Add the carrots, potatoes, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf to the slow cooker. Stir gently to combine.
- Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4 hours, until the pork is very tender and shreds easily.
- Remove the bay leaf before serving. Taste the stew and adjust salt and pepper as needed. Serve hot.
Notes
- For a thicker stew, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water in a small bowl. Stir this slurry into the stew during the last 30 minutes of cooking on HIGH.
- You can sear the pork in advance to build deeper flavor, but skip this step for a true one-pot, hands-off meal.
- Use pork butt or pork shoulder for the best texture in slow cooking.
- Prep Time: 20 min
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 38
- Cholesterol: 110