Slow Comfortable Piquant Pork and Bacon Cassoulet Crock Pot
Experience the ultimate comfort food with our **Slow Comfortable Piquant Pork and Bacon Cassoulet Crock Pot**, a rich and hearty stew packed with bold flavors and rustic charm. This slow-cooked masterpiece combines tender chunks of seared pork shoulder, crispy bacon, and creamy white beans, all simmered to perfection in a savory medley of crushed tomatoes, aromatic vegetables, white wine, and zesty spices like smoked paprika and cayenne pepper. With minimal prep and the ease of a crock pot, this cassoulet develops deep layers of flavor as it cooks, resulting in a melt-in-your-mouth dish that’s perfect for cozy dinners. Garnish with fresh parsley and serve alongside crusty bread or a crisp green salad for an unforgettable meal that’s equal parts comforting and elegant. Perfectly suited for those searching for slow cooker pork recipes, crock pot comfort foods, or hearty family-friendly meals!
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Recipe Information
Ingredients
- 2 lbs pork shoulder (boneless)
- 6 slices bacon
- 2 cups white beans (canned, drained and rinsed)
- 1 medium onion (finely chopped)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 1 cup crushed tomatoes
- 2 cups chicken broth
- 0.5 cup white wine
- 1 tbsp tomato paste
- 1 tsp spicy smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- 0.25 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Begin by preparing the pork shoulder. Trim any excess fat and cut it into large chunks (about 2-inch pieces).
In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon, crumble it, and set it aside. Leave about 1 tablespoon of bacon grease in the skillet.
In the same skillet, sear the pork shoulder chunks in batches until they are browned on all sides. Set the browned pork aside.
Add the chopped onion, carrots, and celery to the skillet. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and stir for 1 minute until fragrant. Stir in the tomato paste, combining well with the vegetables.
Deglaze the skillet with the white wine, scraping up any browned bits, and let it simmer for 2 minutes.
Transfer the contents of the skillet to the crock pot. Add the browned pork chunks, crumbled bacon, drained white beans, crushed tomatoes, chicken broth, paprika, thyme, bay leaves, cayenne pepper, salt, and black pepper. Stir to combine.
Cover the crock pot with its lid and cook on low heat for 6 hours, or until the pork is tender and the flavors have melded together.
Once finished, taste the cassoulet and adjust seasoning if necessary. Remove the bay leaves before serving.
Serve hot, garnished with freshly chopped parsley and accompanied by crusty bread or a green salad for a complete meal.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.8 g | 259% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 682 mg | 228% | |
| Sodium | 6089 mg | 265% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 24.4 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 537 mg | 41% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 6111 mg | 130% | |
*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.
