This Slow Cooker Pork Stew is a wholesome, fuss-free meal perfect for busy days.
Packed with tender pork, nutrient-rich vegetables, and hearty cabbage, it’s high in protein and fiber while remaining low in carbs.
The savory combination of herbs and a touch of balsamic creates deep flavor without heavy fats.
Easy to prep and slow-cook, it’s ideal for weeknight dinners or meal-prep convenience.
Slow Cooker Pork Stew
Equipment
- 1 Slow Cooker (6-quart recommended)
- 1 Knife
- 1 Cutting Board
- 1 measuring spoon set
- 1 measuring cup
Ingredients
- 2 small onions thinly sliced
- 6 garlic cloves smashed
- ½ pound baby carrots
- Diamond Crystal kosher salt to taste
- Freshly ground black pepper to taste
- 3 pounds pork shoulder cut into 1.5-inch cubes (or 4-pound bone-in roast)
- 1 tablespoon Sunny Paris seasoning or preferred seasoning blend
- 1 tablespoon Red Boat fish sauce
- 1 small cabbage cut into 8 wedges
- 1 cup marinara sauce Paleo-friendly
- 1 tablespoon aged balsamic vinegar
- ¼ cup finely chopped Italian parsley optional
Instructions
- Prepare the Onions and Garlic: Start by peeling the small onions and slicing them into thin, even pieces. This ensures they cook evenly and melt into the stew, adding natural sweetness. Next, peel the garlic cloves and gently smash them with the flat side of a knife. Smashing releases more flavor than chopping alone, giving the stew a deep, aromatic base. Set aside the onions and garlic for layering.
- Layer the Base Vegetables: Place the sliced onions and smashed garlic at the bottom of your slow cooker. Add the baby carrots on top, distributing them evenly.Season this vegetable base generously with kosher salt and freshly ground black pepper. These seasonings will help draw out the natural juices from the vegetables during slow cooking, infusing the stew with a rich, savory flavor.
- Season the Pork: If using a pork shoulder roast, cut it into roughly 1.5-inch cubes for even cooking. Place the pork in a mixing bowl and sprinkle with your Sunny Paris seasoning (or any favorite herb/spice blend). Add the fish sauce for a subtle umami boost that enhances the pork’s natural richness. Sprinkle lightly with additional salt and freshly ground black pepper, then toss everything together until the pork is evenly coated.
- Layer the Pork on Vegetables: Carefully transfer the seasoned pork on top of the onions and carrots in the slow cooker, making sure the pieces are evenly distributed. This layering allows the meat juices to drip down and mingle with the vegetables, creating a flavorful base as it cooks.
- Add the Cabbage Wedges: Take the small cabbage and cut it into 8 wedges. Gently tuck the cabbage wedges on top of the pork, arranging them so that they cover the meat but leave space for heat circulation. Cabbage absorbs the savory flavors from the pork and spices while contributing fiber and texture to the stew.
- Pour in the Marinara Sauce: Measure out 1 cup of Paleo-friendly marinara sauce and drizzle it evenly over the cabbage and pork. This sauce adds a gentle acidity and subtle sweetness, balancing the richness of the pork. If desired, sprinkle a touch more salt and pepper on top for an extra flavor boost.
- Slow Cook the Stew: Place the lid securely on the slow cooker and set it to low heat. Allow the stew to cook for 8–10 hours without lifting the lid, so the heat and steam can circulate and tenderize the pork fully. The long, slow cooking process ensures the meat becomes fork-tender and the vegetables absorb the savory flavors.
- Check for Tenderness and Adjust Seasoning: After 8–10 hours, carefully remove the lid and test the pork and vegetables with a fork. The meat should easily pull apart, and the vegetables should be soft but not mushy. Taste the stew and adjust seasoning if needed by adding more salt, pepper, or a splash of aged balsamic vinegar. The vinegar brightens the flavors and balances the richness of the pork.
- Garnish and Serve: Once seasoning is adjusted, transfer the stew to serving bowls or a large dish. Sprinkle the finely chopped Italian parsley over the top for a fresh, vibrant finish. This garnish adds a pop of color and a subtle herbaceous flavor that complements the savory stew perfectly.
- Enjoy and Store Leftovers: Serve the stew hot, ideally with a slice of crusty bread or over cauliflower rice for a low-carb option. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave before serving to maintain tenderness and flavor.
Notes
- For best results, use a well-marbled pork shoulder; it becomes tender and flavorful after slow cooking.
- Feel free to substitute your favorite herb and spice blends if Sunny Paris seasoning isn’t available.
- This stew is Whole30 and Paleo-friendly, making it suitable for many dietary plans.
- Use a slow cooker liner for easy cleanup, especially if cooking the full 8–10 hours.
- The stew is naturally high in protein, fiber-rich from vegetables, and low in carbs, making it an excellent choice for nutritious meal prep.
Chef’s Secrets: Insider Tips For Perfection
The key to an exceptionally flavorful pork stew is layering flavors and allowing time for slow cooking.
Start with generous seasoning on the pork to ensure each bite is savory.
Smashing the garlic instead of chopping releases more aromatic oils that infuse the stew deeply.
Slow cooking on low rather than high prevents the meat from drying out and allows vegetables to absorb the pork’s natural juices.
For a slightly richer depth, a splash of balsamic vinegar at the end brightens the flavors without overpowering the dish.
Using a mix of fresh herbs, like parsley at the finish, adds freshness and visual appeal.
Serving Suggestions: Delicious Ways To Enjoy
Serve this stew as a hearty main with a side of cauliflower rice, mashed sweet potatoes, or a crisp green salad for a balanced meal.
For a traditional comfort-food experience, pair with crusty bread to soak up the rich juices.
Garnishing with fresh parsley or a sprinkle of extra seasoning can elevate presentation for family dinners or casual entertaining.
Leftovers are perfect for meal prep; portion into containers for a convenient grab-and-go lunch or dinner.
This stew is versatile enough to accompany both simple weeknight meals and festive gatherings.
Storage Tips: Keep It Fresh Longer
To store leftovers, transfer cooled stew into airtight containers and refrigerate for up to four days.
For longer preservation, freeze portions in freezer-safe containers for up to two months.
When reheating, gently warm on the stovetop or microwave to maintain the meat’s tenderness and vegetable texture.
Avoid overcooking during reheating, as the slow-cooked pork can become dry.
You can also freeze just the pork and vegetables separately from the liquid to preserve maximum flavor and texture before combining at the time of serving.
Frequently Asked Questions
1. Can I use a different cut of pork?
Yes, boneless pork shoulder or pork butt works best due to their marbling and tenderness after slow cooking.
Leaner cuts, like pork loin, may cook faster but risk drying out, so adjust timing accordingly.
2. Can I make this recipe in an Instant Pot?
Absolutely. Use the sauté function for onions and garlic, then pressure cook for about 60–70 minutes with natural pressure release.
Adjust seasoning and add the parsley after cooking.
3. What if I don’t have Sunny Paris seasoning?
No problem. Any savory herb and spice blend, such as Italian seasoning or a mix of paprika, garlic powder, and rosemary, will work.
The fish sauce adds umami and depth, but you can use soy sauce or coconut aminos for a similar effect.
4. Can I add more vegetables?
Yes! Root vegetables like parsnips, turnips, or potatoes can be added. Adjust cooking time if using denser vegetables, but keep in mind that cabbage cooks faster, so it’s best layered on top.
5. Is this recipe freezer-friendly?
Yes, this stew freezes well. Store in airtight containers for up to two months.
Reheat gently to preserve texture, and consider adding a splash of water or broth if the liquid has thickened too much during freezing.
