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Slow Cooker Pork Stew


  • 1 pork shoulder roast or pork sirloin roast from R Heritage Farm (approx. 2-3 pounds)
  • 1 pound potatoes
  • 3 carrots cut into 2 inch chunks
  • 2 stalks celery cut into 2 inch chunks
  • 3 cloves garlic, smashed
  • 2-inch piece of ginger, peeled and grated (or you can use ground ginger to taste)
  • 1/3 cup flour
  • 3 bay leaves
  • 1 tsp dried thyme
  • ½ tsp ground allspice
  • 1 14-oz can diced tomatoes
  • 2 cups chicken broth or water
  • Salt and pepper


Combine vegetables, garlic, and ginger in slow cooker. Toss in half of the flour and season with salt and pepper. Add bay leaves and stir.  

Season the roast generously with salt and pepper, the thyme and allspice, and toss with the remaining flour to coat. Place the roast over the vegetables in the slow cooker, and add 2 cups chicken broth (or water) and the tomatoes. Cover and cook on low all day (approx. 8 hours). 

Roast is done when it falls apart and registers 145 degrees. Discard the bay leaves and remove the roast. Let rest for a few minutes then slice or pull the meat apart and serve in bowls with the vegetables and broth. Yum!!

This entry is related to the following products. Click on any of them for more information.
Pork, Pork Shoulder Roast,