Slow Cooker Pork Stew

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 18 reviews

Pork Recipes Slow Cooker

Cook time Cook time: 8 minutes

Last updated on November 28th, 2022 at 12:43 pm

Slow Cooker Pork Stew has tender chunks of meat and complementing vegetables in a flavorful broth! And it is so easy to prepare using the crockpot!

We love our crockpot recipes because they are all so flavorful. The long hours that it takes to cook dishes like Lasagna Soup, Swiss Steak, and Butter Chicken are worth it!

Crockpot Pork Stew

Slow Cooker Pork Stew is my go-to recipe when I have extra time on my hands. It takes a few hours to cook but the outcome is so rich and tasty and that is what I am after.

Slow cooking extracts as much flavor as it can to make the dish tasty. And the meat becomes so tender and moist in the end.

Instead of plain water, I like using a combination of wine and beef broth for broth. The combination complements the pork flavors perfectly. And adding the chopped tomatoes elevates the richness even more!

You get to have vegetables in this dish, too. So, it makes it a complete meal already in itself. Or, pair it with just about anything.

Overall, this is an enjoyable and hearty dish for the whole family!

What is stewing pork?

It is the meat from the pig, usually coming from the shoulder area, that is cut into small chunks or cubes. It has a good amount of collagen that will keep the meat moist and tender despite the slow cooking process of stewing.

Stewing is when you cook these smaller chunks submerged in liquid as opposed to braising where the meat is not completely submerged. This is great for tough cuts of meat that are inexpensive and not too lean to dry out easily.

What pork cut is best to use for stew?

The best to use is the pork shoulder. This type of cut tenderizes well with the long hours of cooking.

But you can use other types, too, if you like. Use chops, loin, tenderloin, spareribs, or leg if those are what you have available.

How to Make Slow Cooker Pork Stew

  • Season: In a bowl, toss the meat cubes with flour, salt, black pepper, and paprika to season.
  • Brown: In a skillet, heat some oil and sear the cubes until brown on all sides. You may have to do this in batches, careful not to overcrowd the pan each time.
  • Sauté: In the same pan, sauté the aromatics.
  • Deglaze: Add in the wine and stir to remove the bits and pieces stuck at the bottom of the pan. Transfer everything into the crockpot.
  • Cook: Put the meat and the rest of the ingredients in the crockpot. Set as instructed in the recipe card below. Typically, you can prepare this for 7 or 8 hours on LOW.
  • Serve: Taste and adjust with salt and pepper, if needed. Then, garnish with parsley and serve hot.

Recipe Variation

You can also try my other stew recipes for chicken, beef, and lamb! These recipes use different kinds of wine.

The chicken one uses white wine, too. Meanwhile, the lamb and beef recipes use red wine. You can also use beer for beef as in the recipe for Guinness beef stew.

Can I add beans to Slow Cooker Pork Stew?

Yes, you can! Add pinto, kidney, black, or any kind of beans for more fiber and carbs in the mix. They also make the dish heartier.

How to store it:

  • Refrigerate: Transfer it in an airtight container and refrigerate for up to 3 or 4 days.
  • Freeze: To extend the shelf life, transfer it into freezer bags and freeze for up to 4 months. Just thaw overnight and reheat on the stovetop.

Recipe Tips:

  • This dish goes well with rice, cornbread, mashed potatoes, or French baguette. You can also serve salads like Caesar salad or Creamy Tomato Salad.
  • If you want to make it thicker, you can mash some of the potatoes. The starch will thicken the broth.
  • Or, use a slurry of water and cornstarch or flour to add towards the end. However, it may separate if you plan to freeze it afterward.
  • Do not open the lid frequently to keep the heat in and not extend the cooking time.
Picture of crockpot pork stew.

Slow Cooker Pork Stew

Slow Cooker Pork Stew has tender chunks of meat and complementing vegetables in a flavorful broth! And it is so easy to prepare using the crockpot!
5 from 18 votes
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Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 8 hours 30 minutes
Servings: 6 servings
Calories: 669kcal
Author: Catalina Castravet

Ingredients

Pork Stew:

  • 2-3 pounds pork stewing meat (trimmed and cut into 2-3 inch cubes)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup all-purpose flour
  • 4 tablespoons vegetable oil
  • 1/3 cup red wine
  • 2 tablespoons butter (unsalted)
  • 1 yellow onion (peeled and chopped))
  • 5 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 5 cups beef broth (low-sodium, more if needed)
  • 4 medium carrots (peeled and cut into 1/4-inch chunks)
  • 1 cup celery (diced)
  • 1 pound mini red potatoes (peeled and cut into halves)
  • 1 cup frozen peas
  • 3 bay leaves

Cornstarch Mix:

  • 3 tablespoons cornstarch
  • 4 tablespoons water

Garnish:

  • Chopped fresh parsley

Instructions

  • Place pork chunks into a large bowl, and sprinkle with flour, salt, and black pepper. Use kitchen tongs to toss and coat evenly.
  • Place a non-stick skillet, over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the meat into one layer, and work in batches if needed. Brown, on all sides, for about 5 minutes per batch. Once done cooking, transfer it to the slow cooker.
  • Add the wine to the skillet to deglaze it, scrape the bits from the bottom and add the liquid to the slow cooker.
  • Reduce the heat to medium and add the butter, once melted add onion and garlic and cook for 1-2 minutes. Add 1 cup of broth to deglaze the skillet, using a wooden spoon scrape the bits that are stuck to it. Transfer the mixture to the slow cooker on top of the meat and add tomato paste.
  • Add carrots, celery, potatoes, and frozen peas.
  • Pour the remaining beef broth on top.
  • Add bay leaves and season with salt and pepper.
  • Cover and cook on LOW for 7-8 hours.
  • Taste and adjust for salt and pepper.
  • If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
  • Mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot during the last 30 minutes of cooking.
  • Garnish with chopped parsley and serve.

Nutrition

Calories: 669kcal | Carbohydrates: 30g | Protein: 32g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 109mg | Sodium: 1361mg | Potassium: 1212mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7323IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 3mg
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Comments

Leave a reply

Glenn J Panting

I haven't made this recipe yet, but it looks great! I just wanted to let you know that I found a typo in the third step of the instructions: "Add the wine to the skillet to degraze it" I'm sure you meant "deglaze."

Reply

Dottie Dodge

Fixed this for tonight's supper; came out as good as it looks. We used potato starch to thicken instead of cornstarch. We find we get a better result using potato starch. We also substituted beef soup base and water for the beef broth and salt as that is what we normally use. Made a delicious supper for a cold night. Thank you.

Reply

Busy mama

Hi! What can I use instead of red wine?

Reply

Hi, you can use broth.

Reply

Jen

Delicious! I've made it a few times now. I use better then bouillon beef because that's what we use for broth usually. I also add black beans like recommended. I misread the cornstarch and used flour instead and ive found that was successful in flavor and thickness.

Reply

Jester

Can you cook for a shorter time like 6 hours on high?

Reply

yes!

Reply

Kris

This was so good…the only thing I did different was to include some mushrooms. Paired it with some crusty bread and it was a wonderful meal.

Reply

Kori

Just wanted to mention people shouldn't be deglazing with non-stick anything.

Reply

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