Slow Cooked Cajun Pork Rib Stroganoff
Elevate your comfort food game with this Slow Cooked Cajun Pork Rib Stroganoff, a dish that marries bold Southern flavors with creamy, hearty goodness. Succulent pork ribs are generously seasoned with Cajun spices, then slow-cooked to perfection until tender and juicy. The flavorful cooking liquid transforms into a rich, savory mushroom sauce, thickened with sour cream and Dijon mustard for a tangy twist. Served over buttery egg noodles and topped with fresh parsley, this stroganoff is a feast for both the eyes and the palate. Perfect for Sunday dinners or special occasions, this slow cooker recipe combines easy preparation with gourmet-level taste. Keywords: slow-cooked Cajun pork stroganoff, pork rib stroganoff recipe, creamy Cajun stroganoff, hearty slow cooker dinner, pork stroganoff with mushrooms, Southern comfort food.
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Recipe Information
Ingredients
- 2 lbs Pork ribs
- 3 tbsp Cajun seasoning
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 cups Beef broth
- 8 oz White mushrooms, sliced
- 1 cup Sour cream
- 2 tbsp Dijon mustard
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Fresh parsley, chopped (for garnish)
- 12 oz Egg noodles
Instructions
Rub the pork ribs with 2 tablespoons of Cajun seasoning, salt, and black pepper. Let it sit for 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned, about 2-3 minutes per side. Transfer the ribs to a slow cooker.
In the same skillet, sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute. Transfer the onion and garlic mixture to the slow cooker.
Add beef broth to the slow cooker, ensuring it covers about two-thirds of the ribs. Sprinkle the remaining 1 tablespoon of Cajun seasoning over the liquid. Cook on low for 6 hours or until the ribs are tender and falling off the bone.
Once the ribs are cooked, remove them from the slow cooker and shred the meat, discarding bones and excess fat. Set the shredded meat aside.
Strain the cooking liquid into a large saucepan, discarding solids. Add the sliced mushrooms to the liquid and bring to a simmer over medium heat. Cook for 10 minutes until mushrooms are tender.
In a small bowl, whisk together the sour cream, Dijon mustard, cornstarch, and water to create a slurry. Slowly stir this into the saucepan with the mushroom broth. Simmer for 3-5 minutes, stirring constantly, until the sauce thickens.
Add the shredded pork into the sauce and mix until well combined.
Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
Serve the Cajun pork stroganoff over the egg noodles. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
4133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.2 g | 386% | |
| Saturated Fat | 115.9 g | 580% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 11725 mg | 510% | |
| Total Carbohydrate | 140.3 g | 51% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 25.9 g | ||
| Protein | 222.9 g | 446% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 637 mg | 49% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3366 mg | 72% | |
*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.
