Pork Stew in Cider Slow Cooker
Cozy up to the ultimate comfort food with this Pork Stew in Cider Slow Cooker recipe, a hearty and flavorful dish that will fill your home with irresistible aromas. Made with tender cubes of pork shoulder, sweet apple cider, and a medley of root vegetables like carrots, parsnips, and red potatoes, this stew strikes the perfect balance between sweet and savory. A slow cooker does all the hard work, ensuring the pork becomes melt-in-your-mouth tender while allowing the fresh thyme, bay leaves, and a splash of chicken stock to infuse the dish with rich, earthy flavors. The finishing touch of a cornstarch slurry creates the perfect velvety texture, making every bite satisfying and luxurious. Ideal for a chilly evening or a comforting family dinner, this one-pot wonder is as easy to prepare as it is to enjoy. Healthy, hearty, and brimming with rustic flavors, it’s a recipe you’ll come back to all winter long.
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Recipe Information
Ingredients
- 1.5 lbs pork shoulder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium parsnip, peeled and sliced
- 2 medium celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups apple cider
- 1 cup chicken stock
- 5 sprigs fresh thyme
- 2 bay leaves
- 4 medium red potatoes, quartered
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
Cut the pork shoulder into 1- to 1.5-inch cubes. Season the cubes with salt and black pepper.
Heat a large skillet over medium-high heat. Add olive oil and sear the seasoned pork cubes in batches until they are browned on all sides. Transfer the browned pork to the slow cooker.
In the same skillet, add the diced onion, carrots, parsnips, and celery. Sauté for 5-7 minutes until the vegetables are slightly softened. Add the minced garlic and cook for 1 more minute.
Transfer the sautéed vegetables to the slow cooker on top of the pork.
Pour the apple cider and chicken stock into the slow cooker. Stir gently to combine.
Add the fresh thyme sprigs and bay leaves, embedding them into the liquid.
Add the quartered red potatoes to the slow cooker, distributing them evenly.
Cover the slow cooker with the lid and cook on low heat for 6-7 hours, or until the pork is tender and the vegetables are cooked through.
About 20 minutes before serving, mix the cornstarch with water in a small bowl to form a slurry. Stir the slurry into the slow cooker to thicken the stew. Let it cook for another 15-20 minutes until the stew has thickened slightly.
Remove the thyme sprigs and bay leaves. Taste and adjust the seasoning with more salt and pepper, if needed.
Ladle the stew into bowls and garnish with chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 89.6 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 8826 mg | 188% | |
*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.
