Crock Pot Pork Stew
Transform your dinner table with this comforting Crock Pot Pork Stew, a hearty one-pot meal bursting with tender chunks of pork shoulder, earthy root vegetables, and fragrant herbs. This recipe combines the ease of slow cooking with rich, home-cooked flavors, making it perfect for busy weeknights or cozy weekend meals. Searing the pork beforehand locks in flavor, while a savory mix of garlic, onion, tomato paste, and broth creates a luscious, soul-warming base. Slow simmered on low for hours, the pork becomes melt-in-your-mouth tender, and the carrots, potatoes, and celery soak up all the deliciousness. Topped with a sprinkle of fresh parsley for a bright, herby finish, this crock pot pork stew is pure comfort food at its finest. Serve it as is, or pair it with crusty bread for a meal that’s both satisfying and simple.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 1 large yellow onion (diced)
- 3 medium carrots (peeled and chopped into 1-inch pieces)
- 4 medium potatoes (cut into chunks or wedges)
- 2 stalks celery stalks (chopped)
- 3 cloves garlic cloves (minced)
- 4 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons flour (for thickening)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the cubed pork shoulder with salt and black pepper and sear in the skillet until browned on all sides. This will take approximately 5–7 minutes. Work in batches if necessary to avoid overcrowding the pan.
Transfer the browned pork into the crock pot.
In the same skillet, add the diced onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened.
Stir in the tomato paste and flour, cooking for another 1–2 minutes to create a thick base.
Deglaze the skillet by adding 1 cup of broth and scraping the bottom of the pan to release any brown bits.
Pour the deglazed mixture over the pork in the crock pot.
Add the carrots, potatoes, celery, thyme, rosemary, bay leaf, and the remaining 3 cups of broth into the crock pot. Stir lightly to combine.
Cover the crock pot with the lid and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the pork is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt and black pepper, if necessary.
Remove the bay leaf before serving.
Garnish with chopped parsley and serve warm as a hearty one-pot meal.
Nutrition Facts
Calories |
3281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 27.7 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 6407 mg | 136% | |
*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.
