Go Back
–+ servings
Slow Cooker Pork Stew Recipe

Slow Cooker Pork Stew

Wholesome Cove
This slow cooker pork stew is the ultimate set-it-and-forget-it comfort meal. Tender chunks of pork shoulder, chunky carrots, potatoes, and celery slow-cook all day in a rich, savory broth seasoned with smoked paprika, rosemary, and Worcestershire sauce. By dinnertime, the pork is fall-apart tender, the vegetables are perfectly soft, and the broth is deeply flavorful — all with just 20 minutes of hands-on prep.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • 6-quart slow cooker - Or larger
  • Cast iron skillet - Or heavy-bottomed pan, for searing
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Small bowl - For cornstarch slurry
  • Ladle - For serving
  • Vegetable peeler
  • Tongs - For turning pork while searing

Ingredients
  

For the Stew

  • 2.5 lbs boneless pork shoulder - about 1.1 kg, cut into 1.5-inch (4 cm) chunks
  • 1 tsp salt - plus more to taste
  • ½ tsp black pepper
  • 2 tbsp olive oil - divided, for searing
  • 1 medium yellow onion - diced
  • 4 cloves garlic - minced
  • 4 medium carrots - peeled and cut into ½-inch rounds
  • 4 medium Yukon Gold potatoes - cut into 1-inch chunks
  • 2 stalks celery - sliced

For the Broth

  • 2 cups low-sodium chicken broth - 480 ml
  • 14.5 oz canned diced tomatoes - 411g, with juices
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce

Seasonings

  • 1 tsp dried thyme
  • 1 tsp dried rosemary - crushed between fingers before adding
  • 1 tsp smoked paprika - Spanish-style preferred
  • ½ tsp dried oregano

To Thicken (Optional but Recommended)

  • 2 tbsp cornstarch - mixed with 2 tbsp cold water to form a slurry
  • 2 tbsp cold water - for cornstarch slurry

To Finish and Garnish

  • 1 cup frozen peas - about 150g, added in last 5 minutes
  • fresh parsley - chopped, for garnish

Instructions
 

  • Pat the pork dry with paper towels, then cut into 1.5-inch (4 cm) chunks. Season all sides generously with 1 tsp salt and ½ tsp black pepper.
  • Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat. Sear the pork in batches (do not crowd) for 2–3 minutes per side until deep golden-brown, then transfer to the slow cooker insert.
  • In the same skillet over medium heat, cook the diced onion for 3–4 minutes until softened, then add garlic and cook 60 seconds more. Deglaze with ¼ cup of the chicken broth, scraping up all browned bits, then pour everything into the slow cooker.
  • Add carrots, potatoes, and celery to the slow cooker. Whisk together the remaining chicken broth, diced tomatoes with juices, tomato paste, and Worcestershire sauce, then pour over the top. Sprinkle in the thyme, rosemary, smoked paprika, and oregano and stir gently to combine.
  • Cover and cook on LOW for 7–8 hours or HIGH for 3.5–4 hours, until the pork is fork-tender. Do not lift the lid during cooking.
  • If the broth is thinner than desired, whisk together the cornstarch and cold water until smooth, stir the slurry into the stew, and cook on HIGH with the lid slightly ajar for 20–30 minutes until thickened.
  • Stir in the frozen peas during the last 5 minutes of cooking. Taste and adjust seasoning with salt and pepper, then ladle into bowls and garnish with fresh chopped parsley.

Notes

  • Don't skip the sear: Browning the pork before slow cooking builds essential flavor through the Maillard reaction — it's worth the extra 10 minutes.
  • Use pork shoulder, not loin: Pork loin is too lean and will dry out over a long cook. Pork shoulder (also sold as pork butt) has the fat and connective tissue needed for tender, juicy results.
  • Cut vegetables large: Cut carrots and potatoes into 1–1.5 inch pieces so they hold their shape rather than turning to mush over 8 hours of cooking.
  • Low is better than high: The LOW setting produces significantly more tender pork and better-developed flavor. Use HIGH only if you're short on time.
  • Thickening without cornstarch: Mash a few potato chunks against the side of the slow cooker to release starch and naturally thicken the broth.
  • Add peas at the very end: Stir in frozen peas in the last 5 minutes only — adding them earlier results in mushy, gray peas.
  • Make-ahead tip: Sear the pork and chop the vegetables the night before, store separately in the fridge, and assemble the slow cooker in the morning.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. The stew tastes even better the next day.
  • Freezer note: Potatoes can become slightly grainy after freezing. If freezing, consider substituting parsnip or turnip for a better texture upon reheating.
  • Variation — add white beans: Stir in a can of drained cannellini beans in the last 30 minutes for extra protein and a creamy, hearty texture.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 28gProtein: 38gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 580mgPotassium: 980mgFiber: 5gSugar: 7gVitamin A: 120IUVitamin C: 35mgCalcium: 8mgIron: 20mg
Keyword comfort food dinner, crockpot pork stew, easy slow cooker dinner, pork shoulder stew, slow cooker pork stew
Tried this recipe?Let us know how it was!