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Crockpot Pork Stew

This slow cooker pork stew transforms tough, budget-friendly pork into tender, fall-apart meat immersed in a rich, savory sauce. Main ingredients include pork shoulder, carrots, onions, garlic, and herbs, which develop deep flavors during slow cooking, resulting in a hearty, saucy dish with a melt-in-your-mouth texture and inviting aroma.
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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

Ingredients
  

  • 2 pounds pork shoulder cut into 2-inch chunks
  • 2 carrots carrots thickly sliced
  • 1 large yellow onion cut into wedges
  • 3 cloves garlic minced
  • 2 cups beef broth or vegetable broth
  • 2 tablespoons tomato paste adds depth and thickens
  • 1 teaspoon thyme dried or fresh, adjust accordingly
  • 2 bay leaves bay leaves
  • Salt to taste
  • Pepper to taste

Equipment

  • Large slow cooker
  • Sharp knife
  • Cutting board
  • spoon
  • Tongs
  • Skillet

Method
 

  1. Start by gathering your ingredients and preheating a skillet over medium-high heat. Season the pork chunks lightly with salt and pepper.
  2. Add a tablespoon of oil to the skillet, then sear the pork in batches, turning occasionally, until all sides are golden brown and fragrant—about 3-4 minutes per batch. This step builds rich flavor and texture.
  3. While the pork sears, chop the carrots into thick coins, wedge the onion into chunks, and mince the garlic. The kitchen will start filling with a warm, savory aroma.
  4. Transfer the browned pork to the slow cooker. Place the prepared carrots, onions, and minced garlic over the meat.
  5. Pour in the broth, add the tomato paste, thyme, and bay leaves. Give everything a gentle stir to combine the flavors.
  6. Cover the slow cooker with the lid and set it to low. Cook for 6 to 8 hours, until the pork is tender and easily falls apart, filling your kitchen with a smoky, savory scent.
  7. Check the stew after about 6 hours; the pork should be soft and shreddable. If needed, cook for another 30-60 minutes for maximum tenderness.
  8. Remove the bay leaves and taste the stew, adjusting salt and pepper as desired. If you want a thicker sauce, let the stew simmer uncovered for an additional 15-20 minutes, or stir in a cornstarch slurry and cook until thickened.
  9. Serve the hot, tender stew in bowls, spooning the saucy, melt-in-your-mouth pork and vegetables over crusty bread or mashed potatoes for a comforting meal.