Thick and creamy pork stew made easily right in the slow cooker. The perfect comfort food served all on its own or with biscuits.
Alright, so I’ve had a pork shoulder sitting in my freezer for like, a month.
Okay, maybe two months, to be honest.
For crying out loud, it’s probably been in there for like 6 months, I honestly have no idea. Basically, this Sunday, my internal clock told me that I’d have to use this gosh darn pork meat now or never. (Yeah man. I have an internal clock for frozen pieces of pork.)
How long does pork last in the freezer?
- Cooked or uncooked pork can last in the freezer for 6-8 months.
…Okay. So I was still safe. But it was now or never and I knew it.
I wasn’t really in the mood for experimentation, so I decided to turn to my trusty stand-by stew recipe. Also known as my crock pot creamy chicken stew. (It’s one of my most popular recipes on the blog, ever.) But in this case, I was going to use my trusty pork shoulder instead of chicken. You have probably gathered that by now. So I chucked the necessities into my new Crock Pot (that you can actually put on the stovetop to sear things before you slow cook), and I called it a day. It was time to do something fun and wait for dinner to cook itself.
What cut of pork meat is best for stew?
- Pork Shoulders are the best for slow cooking and for putting in stews.
- Pork Belly can be used in stews, but given it’s high fat content, strip some of the extra fat away first.
- Pork Cheek can also be used and is good for slow cooking. (It’s an underrated cut and very inexpensive.)
Get My Free Meal Plan
Slow Cooker Pork Stew
- 1.5 lb. uncooked pork shoulder, cut into bite-sized cubes
- 1 Tablespoon butter
- 1 yellow onion, diced
- 4 red potatoes, cut into quarters
- 1 cup baby carrots, halved
- 2 celery stalks, diced
- 10.5 oz. cream of chicken soup
- 1/2 cup whole milk*
- 1/2 cup sour cream
- 1 oz. packet dry ranch dressing mix
- Salt/pepper to taste
- 1 teaspoon Parsley flakes
- Melt the butter on the bottom of the crock pot.
- Add all of the vegetables on top and stir to coat with the butter.
- Salt/Pepper the diced pork as desired and add to the crock pot.
- Mix together the soup, milk, sour cream and ranch dressing mix. Temper the mixture by heating it for 30 seconds in the microwave.
- Pour the mixture on top of the pork.
- Cover the crock pot and cook on low for approximately 6-8 hours**, or until the potatoes are soft and pork is cooked through. Low and slow is the best with milk and dairy products.
- Sprinkle with parsley and serve, (preferably with biscuits!)