Go Back

Slow-Cooked Pork Stew

This hearty pork stew is cooked slowly in a crockpot, resulting in tender, fall-apart pork chunks bathed in a rich, savory broth. Loaded with carrots, onions, and potatoes, it develops a comforting, rustic texture with a deep, flavorful sauce. Perfect for cozy weeknights, it’s a simple yet deeply satisfying dish that fills the kitchen with warm, nostalgic aromas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pounds pork shoulder trim excess fat and cut into chunks
  • 2 large onions sliced into thick strips
  • 3 large carrots peeled and chopped into chunks
  • 3 cloves garlic minced finely
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 2 large potatoes peeled and cut into chunks
  • Salt and pepper to taste

Equipment

  • Crockpot
  • Skillet
  • Knife
  • Cutting board
  • wooden spoon

Method
 

  1. Gather your tools: a sharp knife, cutting board, skillet, and crockpot. Prep all ingredients first so you’re ready to cook seamlessly.
  2. Trim any excess fat from the pork shoulder, then cut it into 2-inch chunks. The pieces should be roughly uniform to cook evenly and become tender.
  3. Peel and chop the carrots and potatoes into chunky, bite-sized pieces. Slice the onions into thick strips and mince the garlic finely. These vegetables will add flavor and hearty texture to the stew.
  4. Heat a skillet over medium heat until it’s hot and shimmering. Place the pork chunks in the skillet and sear them for about 3-4 minutes on each side until they develop a golden-brown crust. This step adds depth of flavor to the final dish.
  5. Transfer the seared pork into the crockpot. Add the sliced onions, chopped carrots, potatoes, and minced garlic on top of the pork.
  6. Stir in the tomato paste, dried thyme, and bay leaves. Pour the beef broth over all the ingredients, ensuring everything is mostly submerged.
  7. Set the crockpot to low and cook for 8 hours. During this time, the pork will become meltingly tender, and the broth will thicken into a rich, savory sauce filled with aromatic herbs.
  8. After cooking, remove and discard the bay leaves and thyme sprigs. Taste the broth and season with salt and pepper as needed to balance the flavors.
  9. Gently stir the stew to combine all ingredients and check that the pork is easily shredded with a fork, and vegetables are soft but not mushy. If needed, cook for another 30 minutes.
  10. Let the stew rest off heat for about 10 minutes to allow flavors to meld. Serve hot, with a garnish of fresh herbs if desired, and enjoy the comforting aroma and hearty texture.

Notes

For extra richness, stir in a splash of Worcestershire sauce or add a handful of green beans in the last 30 minutes for added freshness. Store leftovers in airtight containers for up to 3 days and reheat gently on the stove.