A Taste of Fall Crock Pot Pork Stew
Immerse yourself in the cozy flavors of autumn with "A Taste of Fall Crock Pot Pork Stew," a soul-warming dish that's perfect for crisp, cool days. Tender, slow-cooked pork shoulder is the star of this hearty stew, accompanied by a medley of seasonal vegetables like carrots, parsnips, and potatoes. Infused with the subtle sweetness of apple cider, the depth of chicken broth, and a hint of cinnamon, each spoonful delivers the essence of fall in every bite. This fuss-free crock pot recipe is ideal for busy days—just sear, sauté, and let your slow cooker do the work. Thickened to perfection with a simple cornstarch slurry, it's comfort food at its finest. Serve it warm, garnished with fresh parsley, for a nourishing one-pot meal that'll keep you coming back for seconds.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 medium, peeled and chopped carrots
- 2 medium, peeled and chopped parsnips
- 3 medium, diced potatoes
- 1 cup apple cider
- 3 cups chicken broth
- 1 whole bay leaf
- 2 sprigs fresh thyme
- 0.5 teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons, chopped (optional for garnish) parsley
Instructions
Season the pork shoulder with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, approximately 2-3 minutes per side. Remove and transfer to the crock pot.
In the same skillet, sauté the diced onion and minced garlic until fragrant, about 2-3 minutes. Add them to the crock pot.
Add the chopped carrots, parsnips, and potatoes to the crock pot, spreading them evenly around the pork.
Pour in 1 cup of apple cider and 3 cups of chicken broth. Stir gently to combine.
Add the bay leaf, thyme sprigs, and cinnamon to the crock pot.
Cover and cook on low for 6-7 hours or on high for 4-5 hours, until the pork is fork-tender and the vegetables are cooked through.
After cooking, remove the bay leaf and thyme sprigs. Shred the pork into bite-sized pieces using two forks and mix it back into the stew.
In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the stew and cook for an additional 10-15 minutes on high, or until the stew thickens slightly.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the pork stew into bowls and garnish with chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.8 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
