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Crockpot Pork Stew

This Crockpot Pork Stew is a hearty, comforting dish that leverages slow cooking to tenderize pork shoulder and meld flavors. Main ingredients include tender pork, sweet carrots, savory onions, and rich tomato paste, resulting in a thick, flavorful sauce with melt-in-your-mouth meat. The dish boasts a rustic, rustic appearance with tender vegetables and a glossy, savory broth, perfect for a cozy family meal.
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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
  

  • 2 pounds pork shoulder cut into chunks
  • 3 large carrots sliced
  • 1 large onion chopped
  • 2 tablespoons tomato paste
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 1 teaspoon dried thyme or fresh thyme
  • Salt and pepper to taste

Equipment

  • Large slow cooker
  • Chef's knife
  • Skillet
  • Cutting board

Method
 

  1. Gather all your ingredients and prep your tools: chop the carrots and onion, mince the garlic, and cut the pork into 2-inch chunks.
  2. Season the pork chunks generously with salt and pepper. Heat a tablespoon of oil in a skillet over medium-high heat, then sear the pork in batches until browned on all sides, about 4-5 minutes per batch. This caramelizes the surface and builds flavor.
  3. Transfer the browned pork to your slow cooker. In the same skillet, sauté the chopped onions and sliced carrots until the onions turn translucent and the carrots start to soften, about 5 minutes. This builds a flavorful base.
  4. Add the sautéed vegetables to the slow cooker. Stir in the tomato paste, minced garlic, thyme, and bay leaves for aromatic depth. Pour in the beef broth, ensuring the ingredients are mostly covered.
  5. Cover the slow cooker and cook on low for 6 to 8 hours. The pork will become tender and shreds easily, and the sauce will thicken and develop rich flavors. Check after 6 hours; the house should smell savory and inviting.
  6. Once cooked, remove the bay leaves and taste the stew. Adjust seasoning with salt and pepper if necessary. For a thicker sauce, uncover and cook on high for another 15-20 minutes to reduce.
  7. Let the stew rest for 10 minutes off the heat; this helps deepen the flavors and allows the sauce to thicken slightly. Then, ladle into bowls and serve hot, with crusty bread or rice if desired.

Notes

For extra richness, add a splash of red wine or Worcestershire sauce during cooking. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat gently to enjoy again!