Pork and Sweet Potatoes Slow Cooker or Crock Pot
Transform your weeknight dinner game with this irresistible Pork and Sweet Potatoes Slow Cooker recipe, a hearty and flavorful dish perfect for busy days. Featuring tender, juicy boneless pork shoulder slow-cooked to perfection alongside naturally sweet chunks of sweet potatoes and aromatic onion, this dish brings comfort food to a whole new level. The highlight is the rich, tangy sauce made with chicken broth, balsamic vinegar, honey, Dijon mustard, and a touch of warm cinnamon spice, which infuses every bite with bold, savory-sweet flavors. With a quick 20-minute prep, your slow cooker or Crock Pot does all the work, creating a melt-in-your-mouth meal that’s comforting, wholesome, and perfect for feeding a crowd. Serve it as is or pair it with a crusty piece of bread to soak up every drop of the luscious sauce. Ideal for meal prep or a satisfying family dinner, this gluten-free recipe will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 2.5 pounds Boneless pork shoulder
- 3 medium Sweet potatoes
- 1 large Onion
- 4 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons Honey
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Thyme
- 1 teaspoon Paprika
Instructions
Peel the sweet potatoes and cut them into 1-inch chunks. Set aside.
Peel and thinly slice the onion. Mince the garlic cloves.
Season the pork shoulder with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Rub the seasoning evenly over the pork.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until it’s golden brown, about 3-4 minutes per side.
Transfer the seared pork shoulder to the slow cooker. Add the sweet potato chunks, sliced onion, and minced garlic, spreading them evenly around the pork.
In a small bowl, whisk together the chicken broth, balsamic vinegar, Dijon mustard, honey, 0.5 teaspoon of salt, 0.5 teaspoon of ground cinnamon, and thyme. Pour this mixture over the pork and vegetables in the slow cooker.
Cover the slow cooker with a lid and cook on low for 6-8 hours, or on high for 4-5 hours, until the pork is tender and easily shredded with a fork.
Once cooked, remove the pork and shred it using two forks. Return the shredded pork to the slow cooker and stir to combine with the sweet potatoes and juices.
Taste and adjust seasoning if necessary. Serve warm, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
3748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.6 g | 332% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 5470 mg | 238% | |
| Total Carbohydrate | 148.7 g | 54% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 67.1 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3948 mg | 84% | |
*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.
