Slow Cooker Pork Stew
This tender, comforting and savoury pot-au-feu makes it all happen in one pot, from scratch, with no catch: We eliminated any extra steps, like brining or browning the meat, to cut down on additional cleanup. Just toss the pork, earthy root vegetables, frilly cabbage and herbs directly into the slow cooker. Then, all you have […]
Ingredients
- 1 skinless, boneless pork shoulder roast, about 2.2 lb (1 kg)
- 3/4 lb (340 g) small carrots
- 1/2 lb (225 g) baby potatoes
- 3 garlic cloves, peeled
- 2 onions, each cut into 6 wedges
- 2 celery stalks, cut into 1-inch (2.5 cm) pieces
- 1 turnip, peeled and cut into 6 wedges
- 1 leek, white part only, cut into 1-inch (2.5 cm) pieces
- 1/2 small Savoy cabbage, cut into 6 wedges
- 4 cups (1 litre) water
- 2 sprigs thyme
- 1 bay leaf
- 1 clove
- 1 tsp salt
- 1 tbsp chopped flat-leaf parsley
- Fleur de sel, to taste
Instructions
- Place the pork in the slow cooker and surround it with the vegetables. Add the remaining ingredients except the parsley. Season with pepper. Cover and cook for 8 hours on Low. The stew can be maintained on Warm for up to 4 hours.
- Adjust the seasoning. Sprinkle with parsley and fleur de sel and serve.
This tender, comforting and savoury pot-au-feu makes it all happen in one pot, from scratch, with no catch: We eliminated any extra steps, like brining or browning the meat, to cut down on additional cleanup. Just toss the pork, earthy root vegetables, frilly cabbage and herbs directly into the slow cooker. Then, all you have to do is blanch green beans for a fresh finish before suppertime.