Slow-Cooker Pork Stew

  • Level: Easy
  • Yield: 4 servings
  • Total: 8 hr 20 min
  • Prep: 20 min
  • Cook: 8 hr
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Ingredients

1 pound fingerling potatoes

3 carrots, cut into 2-inch chunks

2 stalks celery, cut into 2-inch chunks

3 cloves garlic, smashed

1 2-inch piece ginger, peeled and grated

1/3 cup all-purpose flour

Kosher salt and freshly ground pepper

3 bay leaves

1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)

1 teaspoon dried thyme

1/2 teaspoon ground allspice

1 14-ounce can diced tomatoes

Directions

  1. Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
  2. Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
  3. Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

Let's Get Cooking!

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Deb P.

I'm glad I read a few of the reviews.  This recipe is good, not great even with the modifications I made.<div><br /></div><div>Switched out flour for arrowroot to make it paleo friendly.</div><div>Eliminated the allspice.</div><div>Swapped beef broth in for water</div><div>Replaced canned tomato for two fresh chopped Romas</div><div>Added chopped spinach </div><div><br /></div><div>If I make this again, which most likely I will, I will NOT use the thyme or bay leaves.  I'd also ADD chopped leek or onion for a fuller flavor.</div><div><br /></div><div><br /></div><div><br /></div>

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