Crock Pot Slow Cooker Pork Prune and Port Casserole
Transform your dinner table with this irresistible Crock Pot Slow Cooker Pork Prune and Port Casserole—a comforting, slow-cooked masterpiece that combines tender pork, plump prunes, and the rich, velvety essence of port wine. This hearty casserole is infused with layers of flavor from caramelized onions, savory garlic, earthy thyme, and a medley of fresh vegetables, all simmered to perfection in a luscious tomato and chicken stock base. The addition of prunes lends a subtle sweetness that beautifully balances the savory richness of the dish, while the optional cornstarch slurry allows you to achieve your desired sauce consistency. Effortless yet impressive, this dish is ideal for cozy family dinners or special occasions, pairing perfectly with creamy mashed potatoes, fluffy rice, or a crusty loaf of bread. With minimal prep and an indulgent flavor profile, this slow cooker casserole is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 800 g Pork shoulder or pork loin, diced
- 2 tbsp Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, sliced into rounds
- 2 stalks Celery stalks, chopped
- 150 g Prunes, pitted
- 250 ml Port wine
- 500 ml Chicken stock
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
- 2 Bay leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tsp Cornstarch (optional, for thickening)
- 2 tbsp Cold water (for cornstarch slurry, optional)
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Season the diced pork with salt and pepper, then sear in batches until browned on all sides. Transfer seared pork to the crock pot.
In the same skillet, add the chopped onion, minced garlic, sliced carrots, and chopped celery. Sauté for 3-4 minutes, until the vegetables begin to soften slightly.
Stir in the tomato paste and cook for 1 minute to allow the flavors to develop.
Deglaze the skillet by pouring in the port wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes, then pour the mixture over the pork in the crock pot.
Add the prunes, chicken stock, dried thyme, and bay leaves to the crock pot. Stir to combine all ingredients evenly.
Cover and set the crock pot to low heat. Cook for 6-8 hours, or until the pork is tender and the flavors are well melded.
If you prefer a thicker sauce, 20 minutes before serving, make a cornstarch slurry by mixing the cornstarch with cold water. Stir the slurry into the casserole and let it thicken as it continues to cook.
Remove the bay leaves before serving. Adjust seasoning with more salt and pepper, if needed.
Serve the pork prune and port casserole warm, garnished with fresh chopped parsley. Pair with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 3218 mg | 140% | |
| Total Carbohydrate | 180.2 g | 66% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 114.2 g | ||
| Protein | 171.6 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 5038 mg | 107% | |
*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.
