Slow Cooked Pork Stew Recipes

Steps:

• Place the pork in a crock pot, and add the carrots, potatoes, parsnips, onions, leeks, garlic, spinach, pepper, thyme and salt.
• In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.
• Pour it over the pork and vegetables.
• Cover and cook on low for 6 hours or on high for 4 hours.
• Note accompanying the original recipe: This recipe can also be cooked in a large casserole dish. Cover tightly and bake at 135ºC/275ºF/gas 1 for 5 hours without disturbing.
• My Note: When I first came across this recipe, the reference to tapioca made me more than a little dubious. It sounded just a bit too nineteenth century, somehow smacking of grim British boarding school meals. Or something like that. Tapioca was an ingredient I had NEVER used, so I checked it out on the internet and learnt courtesy of Encyclopedia Britannica, that it (tapioca) was probably first harvested by the Mayans. And the sheer mystique of THAT connection was enough for me to give the recipe a try. I still haven't used tapioca in any other way, but I'm glad to have found this recipe. Tapioca and all!

Steps:

• Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
• Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
• Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
• Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.

Steps:

• Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
• Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.

Steps:

• In 10-inch skillet, heat oil over high heat until hot. Add pork; sprinkle with salt and 1/8 teaspoon pepper. Cook 3 to 5 minutes, stirring frequently, until browned.
• In 3 1/2- to 4-quart slow cooker, mix pork and remaining ingredients except green beans.
• Cover; cook on Low heat setting 7 to 8 hours.
• About 20 minutes before serving, stir thawed green beans into stew. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until green beans are tender.

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Steps:

• Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.
• Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.
• Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Steps:

• Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
• Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
• Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.

Steps:

• Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
• Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

Steps:

• Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
• In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
• Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.

Steps:

• Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
• In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

Steps:

• Trim fat from chops. Coat with 2 tablespoons flour. Brown chops in oil over medium heat.
• Place potatoes, onion and carrots in slow cooker. Sprinkle remaining flour over and toss to coat.
• Layer over potato mixture, in order, cabbage, salt, pepper, chops, bouillon, 1/4 cup water and stewed tomatoes with juice. Do not stir.
• Cover and cook on high 3 1/2-4 hours or on low for 7 - 8 hours
• Optional: in small saucepan, stir sour cream and cornstarch until smooth. Measure cooking liquid and add enough water or milk to 1 1/2 cups. Stir into saucepan. Cook and stir over medium heat until thick and mixture comes to a boil. Serve with chops.