Slow Cooker Pork Stew

Name: Slow Cooker Pork Stew
Prep time: 5 min
Cook time: 10 h
Total time: 10 h 5 min
Yield: 6 serving
Ingredients: 1 cup beef broth; 1 ounce can your favorite beer; 2 ounce cans baked beans; 2 ounce cans ROTEL; 1 red bell pepper; 1 green bell pepper; 1 sweet onion; 1 teaspoon smoked paprika; 1 teaspoon chili powder; ½ teaspoon cayenne pepper; 2 tablespoons Worcestershire sauce; ¼ teaspoon liquid smoke; 3-4 pound pork shoulder; 2 carrots; 2 cups baby potatoes; parsley to garnish

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Prep Time
5 mins
Cook Time
10 hrs
Total Time
10 hrs 5 mins
Servings
6
Calories
585 kcal
Course
Main Course
Cuisine
American

Slow Cooker Pork Stew

Brayden Rivera

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Try this easy Pork Stew in the Slow Cooker if you want a hearty and filling dinner recipe. The pork is cooked until it’s tender with tasty veggies and spices.

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Ingredients

Servings

1 cup beef broth
1 ounce can your favorite beer
2 ounce cans baked beans
2 ounce cans ROTEL drained or canned tomatoes
1 red bell pepper seeded and diced
1 green bell pepper seeded and diced
1 sweet onion diced
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
¼ teaspoon liquid smoke
3-4 pound pork shoulder
2 carrots peeled and chopped
2 cups baby potatoes quartered
parsley to garnish

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Instructions

In the crockpot, add the broth, beer, baked beans, Rotel, red pepper, green pepper, sweet onion, smoked paprika, chili powder, cayenne pepper, Worcestershire sauce and liquid smoke and stir to combine.
Add the pork shoulder and spoon some of the sauce over the top.
Cook on low for 8-10 hours or high for 4-5hours.
2 hours before its ready . Add the potatoes and carrots and quickly stir them in being sure to not leave the crockpot uncovered for too long and allow to cook for another 2 hours.
Shred the pork. Use 2 forks or a shredding tool to shred the pork inside the crockpot and stir it into the stew to combine the flavors.
Serve. Garnish with chopped parsley and serve immediately.

Notes

Let it rest: Allow the pork to rest for a few minutes before you shred it to ensure maximum juiciness.
Use a thermometer: If you are unsure if your pork shoulder is cooked properly, check it with a meat thermometer. For safety, it must reach a minimum of 145 degrees F.
Cut the pork shoulder: Instead of cooking it whole, you may slice it into smaller chunks. You will need to adjust the cooking time for this so it doesn’t dry out.
Adjusting the consistency: If the stew doesn’t have enough liquid after shredding, add a ½ cup of beef broth. Some crockpots don’t seal well or can lose their seal over time, causing them to lose moisture during the cooking process.

Nutrition Information

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Calories 585kcal (29%) Carbohydrates 75g (25%) Protein 44g (88%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 111mg (37%) Sodium 1462mg (61%) Potassium 1970mg (56%) Fiber 19g (76%) Sugar 8g (16%) Vitamin A 4549IU (91%) Vitamin C 71mg (79%) Calcium 227mg (23%) Iron 8mg (44%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 585 kcal

% Daily Value*

Calories	585kcal	29%
Carbohydrates	75g	25%
Protein	44g	88%
Fat	15g	23%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Cholesterol	111mg	37%
Sodium	1462mg	61%
Potassium	1970mg	42%
Fiber	19g	76%
Sugar	8g	16%
Vitamin A	4549IU	91%
Vitamin C	71mg	79%
Calcium	227mg	23%
Iron	8mg	44%