Name: Crockpot Pork Stew
Prep time: 15 min
Cook time: 8 min
Total time: 8 min
Ingredients: 2 pounds pork shoulder (cut into chunks); 2 large onions (finely chopped); 3 cloves garlic (minced); 2 carrots (sliced into thick rounds); 2 cups chicken broth (or beef broth); 1 teaspoon smoked paprika; 2 bay leaves bay leaves; 1 teaspoon thyme (fresh or dried); Salt and pepper to taste

This crockpot pork stew is my go-to when the week feels like a whirlwind and I need something honest and filling. There’s a beauty in letting simple ingredients meld together slowly, creating a rich, comforting sauce that feels like a warm blanket. It’s not fancy, but it’s honest food that respects the chaos of everyday life.

I love how this dish comes together without much fuss—just toss everything in the crockpot, set it, and forget it for a few hours. The smell alone, with its slow simmered pork and caramelized onions, can turn a hectic afternoon into a moment of quiet anticipation. It’s proof that sometimes, the best meals are the ones made with patience and a little bit of messy love.

This recipe is about embracing the humble, the everyday, and turning it into something that feels like a small victory—comforting, straightforward, and deeply satisfying. It’s a reminder that good food doesn’t have to be complicated; it just needs time and honest ingredients.

This recipe is inspired by the idea of transforming humble, everyday ingredients into a comforting, unpretentious dish that feels like a warm hug from your own kitchen. It’s about embracing the chaos of a busy life while still craving something hearty and soul-satisfying, cooked slowly and patiently in the crockpot. I want to show that even simple pork can become something special with just a few honest, messy steps.

The story behind this recipe

This recipe started as a way to use up a hunk of pork shoulder I had lingering in the freezer. I wanted something that could handle the chaos of a busy day and still come out tasting like I’d put in some effort—without actually fussing over it. The slow cooker seemed perfect, letting the pork get tender and flavorful while I went about my day.
One rainy weekend, I threw together what I thought was just a simple stew, but the aroma that filled the house—rich pork, caramelized onions, a hint of smoky paprika—made everyone gather around the kitchen. It’s become a sort of family ritual now, a dish that’s all about honest, unpolished comfort.
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Ingredient breakdown: key components

Pork shoulder: I like using a fatty cut that gets melt-in-your-mouth tender after hours in the slow cooker. You can swap for pork butt, but avoid leaner cuts if you want that rich texture.
Onions: Caramelized onions add sweetness and depth. Use yellow or white onions, but don’t skimp—more onions mean a richer base. The smell of them softening is pure comfort.
Garlic: Fresh garlic is unbeatable for aroma and punch. Mince it finely so it disperses evenly. Skip if you’re sensitive to garlic’s bite, but don’t omit—it’s the flavor backbone.
Carrots: I prefer thick-cut carrots for a gentle sweetness and texture. Sliced thin, they melt into the stew. You can try parsnips for an earthy twist, but carrots are classic.
Broth: Use chicken or beef broth—whatever you have. A good, rich broth makes all the difference. Homemade is great, but store-bought works fine if it’s flavorful. Watch out for overly salty kinds.
Paprika: Smoked paprika gives a subtle smoky depth—don’t skip it. If you only have sweet paprika, add a dash of smoked paprika if you can. It’s the secret to that cozy aroma.
Herbs: Bay leaves and thyme add herbal warmth. Fresh herbs are best, but dried work in a pinch. Remove bay leaves before serving—they’re not chewable!

Spotlight on key ingredients

Pork shoulder:

I like using a fatty cut that gets melt-in-your-mouth tender after hours in the slow cooker. You can swap for pork butt, but avoid leaner cuts if you want that rich texture.
Onions: Caramelized onions add sweetness and depth. Use yellow or white onions, but don’t skimp—more onions mean a richer base. The smell of them softening is pure comfort.
Garlic: Fresh garlic is unbeatable for aroma and punch. Mince it finely so it disperses evenly. Skip if you’re sensitive to garlic’s bite, but don’t omit—it’s the flavor backbone.

Onions:

They soften and sweeten as they cook, releasing a rich aroma that fills the kitchen. They help build a flavorful, comforting base that’s hard to replicate with dried versions.
Garlic: During slow cooking, garlic becomes mellow but retains its punch, infusing the stew with a deep, savory aroma. It’s the secret to that cozy, layered flavor that lingers in every bite.

Notes for ingredient swaps

Pork shoulder: I find fatty cuts like pork shoulder get the most melt-in-your-mouth tenderness after slow cooking. Swap with pork butt if needed, but leaner cuts might dry out faster.
Onions: Use yellow or white onions—both caramelize beautifully and add sweetness. If you’re out, shallots or leeks can work, but their flavor is milder.
Garlic: Fresh garlic gives a punch and aroma that dried garlic can’t match. Mince it well—finer pieces disperse better in the stew. Skip if you’re sensitive, but it’s worth it.
Carrots: Thick-cut carrots hold up better and release natural sweetness. For a different twist, parsnips or sweet potatoes can be nice, but stay consistent for classic flavor.
Broth: Homemade broth is richer, but store-bought works. Opt for low-sodium to control salt. Beef broth adds a deeper, meaty flavor, chicken keeps it lighter.
Paprika: Smoked paprika adds a smoky, cozy note. If you only have sweet paprika, add a pinch of cumin or chili powder for depth, but don’t skip the smoky element entirely.
Herbs: Bay leaves and thyme are classics. Fresh herbs are more vibrant, but dried work well if added early. Remove bay leaves before serving—they’re not edible.

Equipment & Tools

Crockpot: Slow cooking and tenderizing the pork over hours.
Skillet: Browning the pork to develop flavor.
Knife and cutting board: Chopping vegetables and prepping pork.
Ladle: Serving the stew without disturbing the texture.

Step-by-step guide to pork stew

Gather your equipment: a 6-quart crockpot, sharp knife, cutting board, and a large skillet for browning. The skillet helps develop flavor early on.
Heat the skillet over medium-high heat (about 200°C/390°F). Add a splash of oil, then sear the pork shoulder chunks until browned on all sides, about 4-5 minutes per batch. This caramelization adds depth.
While pork browns, chop 2 large onions and 3 cloves garlic finely. Slice 2 carrots into thick rounds. These will cook slowly, melting into richness.
Transfer pork to the crockpot. Add onions, garlic, carrots, 2 cups of chicken broth, 1 teaspoon smoked paprika, 2 bay leaves, and a pinch of salt and pepper. Toss gently to combine.
Set the crockpot to low (about 90°C/195°F). Cover and cook for 6-8 hours. During the first few hours, the house will fill with a slow, smoky aroma.
Check after 4 hours: the pork should be tender and easily shredded. If it’s still firm, continue cooking, checking every hour. The sauce should be thickening and deepening in color.
Once cooked, taste and adjust seasoning—more salt or a splash of vinegar can brighten it. Remove bay leaves and discard.
Let the stew rest uncovered for 10-15 minutes. This allows flavors to settle and the sauce to thicken slightly. Serve with crusty bread or over mashed potatoes.

Once done, let the stew sit uncovered for 10-15 minutes. Taste and adjust seasoning, then serve hot with a side of crusty bread or over mashed potatoes.

How to Know It’s Done

Pork is tender and easily shreds with a fork.
Sauce has darkened and thickened slightly, coats the pork well.
Vegetables are soft and melded into the sauce, no crunch remains.