Growing up, I always thought making pork stew meant hours of standing over the stove, checking and stirring until my arm got tired. That’s how my grandmother did it, and while her stew was worth the wait, I just don’t have that kind of time these days. Then I discovered slow cookers, and everything changed. With a slow cooker, I can toss everything in before work, and by the time I get home, my house smells amazing and dinner is ready. No stirring required, no watching the pot – just set it and forget it. It’s the kind of cooking that makes busy weeknights feel a little more manageable.
Suggestions for Ingredient Substitution
For the pork shoulder, consider using beef chuck or chicken thighs as alternatives. These meats offer similar textures and flavor-absorbing qualities, with chicken providing a leaner option. Adjust cooking time accordingly, as chicken cooks faster than pork or beef. To accommodate vegetarian diets, substitute with firm tofu or seitan, adding extra seasonings to enhance flavor. For a gluten-free version, replace all-purpose flour with cornstarch or arrowroot powder, using half the amount called for in the recipe. Red wine can be substituted with additional chicken broth or grape juice for an alcohol-free option, though this will slightly alter the flavor profile. Add a tablespoon of vinegar to maintain acidity if using broth.
| Preparation Time | 20-30 minutes |
| Cooking Time | 480 minutes |
| Total Time | 500-510 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 160-180 g
- Fat: 100-120 g
- Carbohydrates: 180-200 g
Ingredients
For the pork:
- 1 tsp salt
- 2.2 lb pork shoulder (cut into 1-inch cubes)
- 1/2 tsp black pepper (freshly ground for best flavor)
- 2 tbsp cooking oil (like a neutral vegetable or canola oil)
- 1/4 cup all-purpose flour
For the stew:
- 2 onions (diced into 1/2-inch pieces)
- 1 tsp rosemary
- 2 celery stalks, chopped
- 8.5 fl oz red wine (a dry red like Cabernet Sauvignon works well)
- 1 tsp thyme
- 2 tbsp tomato paste (I like Muir Glen brand)
- 2 bay leaves
- 2 carrots, chopped
- 2 tsp crushed garlic (freshly minced)
- 2 potatoes (quartered or cut into 1-inch chunks)
- 8.8 oz mushrooms, sliced
- 2 cups chicken broth (low sodium preferred)
- 14.1 oz crushed tomatoes (canned, undrained)
Step 1: Prepare the Pork
In a bowl, combine the flour, a pinch of salt, and some pepper.
Ensure the mixture is well-blended.
Coat the cubed pork pieces thoroughly in the seasoned flour, making sure each piece is evenly covered.
Step 2: Sear the Pork
Heat some oil in a frying pan over high heat.
Once the oil is hot, add the floured pork cubes.
Sear them until they are nicely browned on all sides.
Remove the seared pork from the pan and set it aside for the next step.
Step 3: Deglaze with Red Wine
With the pan still hot, pour in some red wine to deglaze.
Allow the wine to cook for about 1 minute, scraping the bottom of the pan to release any flavorful bits stuck to it.
Once done, transfer the deglazed wine along with the pork to your slow cooker.
Step 4: Combine Ingredients in Slow Cooker
In the slow cooker, add the remaining ingredients as per your recipe.
Gently stir to combine all the elements together.
Ensure the pork is well integrated with the rest of the ingredients for even cooking.
Step 5: Slow Cook
Set your slow cooker to low heat and let the mixture cook for approximately 8 hours.
This slow and steady cooking process will ensure the pork becomes tender and the flavors meld beautifully.
Step 6: Final Seasoning and Serve
Once cooking is complete, carefully remove any bay leaves if present.
Taste the dish and season with additional salt and pepper, if necessary.
Serve hot and savor the rich flavors of your slow-cooked pork dish.
Enjoy!
