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Slow Cooker Protein-Packed Pork Stew - Hearty, Simple, and Satisfying

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless pork shoulder or pork loin, trimmed and cut into 1.5-inch chunks
  • 1 large yellow onion, diced
  • 3 carrots, peeled and sliced
  • 3 ribs celery, sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped (optional for sweetness and color)
  • 1.5 cups diced tomatoes (canned, with juices)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup canned white beans or chickpeas, drained and rinsed
  • 2 medium Yukon gold potatoes, diced (or 1 sweet potato for a different twist)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (or coconut aminos for a soy-free option)
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2 cups chopped baby spinach or kale (stirred in at the end)
  • Fresh parsley, chopped, for garnish (optional)
  • Lemon wedges (optional, for a bright finish)

Method
 

  1. Prep the pork: Pat the pork dry and season all over with salt and pepper. This helps the meat sear well and seasons it from the inside out.
  2. Sear for flavor: Heat olive oil in a large skillet over medium-high. Sear the pork in batches until browned on at least two sides, about 2–3 minutes per batch. Transfer to the slow cooker.
  3. Build the base: In the same skillet, add onion, carrots, and celery with a pinch of salt. Sauté 3–4 minutes until slightly softened. Stir in garlic and tomato paste; cook 1 minute until fragrant. Scrape everything into the slow cooker.
  4. Add remaining ingredients: Add bell pepper, diced tomatoes with juices, broth, beans, potatoes, Worcestershire sauce, smoked paprika, cumin, thyme, and bay leaf. Stir gently to combine.
  5. Cook low and slow: Cover and cook on Low for 7–8 hours or on High for 3.5–4.5 hours, until the pork is fork-tender and the vegetables are soft.
  6. Finish with greens: In the last 10 minutes, stir in the spinach or kale. Taste and adjust seasoning with salt and pepper.
  7. Serve: Ladle into bowls and top with chopped parsley. Squeeze a little lemon over each bowl if you like a bright finish. Serve with crusty bread or over cooked grains.