Slow Cooker Basque Pork Axoa: A Tender One-Pot Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sear the pork cubes in a hot skillet before adding them to the slow cooker, although this is optional.

If you choose to do this, ensure the skillet is very hot and sear the meat in small batches to avoid crowding the pan, which would cause the meat to steam rather than brown.

If you prefer a thicker sauce, you can remove the lid during the last 30 minutes of cooking. This allows some of the liquid to evaporate, concentrating the flavors and creating a more robust consistency.

Be sure to check the meat's tenderness and internal temperature before doing this to ensure the pork is already fully cooked.

Variations

• Spicy Axoa: For those who prefer more heat, add a diced jalapeño or a pinch of red pepper flakes along with the onions and peppers. This adds a sharper kick that complements the sweet bell peppers.
• Herb-Infused Axoa: Add a sprig of fresh thyme or a bay leaf to the slow cooker at the beginning of the cooking process. Remove the herbs before serving to add a subtle, earthy aromatic layer.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over low heat, adding a splash of water if needed, until steaming hot throughout.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the dish cools down to room temperature within two hours of cooking before placing it in the fridge to maintain quality and safety.

Reheat portions gently on the stovetop over low heat or in the microwave until heated through.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator for a day.

Simply follow the cooking instructions, allow the dish to cool completely, and store it as directed. When ready to serve, reheat it gently, adding a splash of water or broth if the sauce has become too thick.

Serving ideas

Serve this Basque pork axoa hot, ideally accompanied by crusty bread to soak up the flavorful sauce. It also pairs beautifully with steamed rice or boiled potatoes, which provide a neutral base to complement the savory, spiced pork and tender vegetables that make up the heart of this rustic meal.

Consider serving a side of simple green salad with a light vinaigrette to provide a crisp, fresh contrast to the rich and savory pork. The acidity from the dressing will cut through the richness of the slow-cooked meat, creating a balanced and satisfying dining experience for everyone at the table.

Frequently asked questions

Recipe card

Slow Cooker Basque Pork Axoa: A Tender One-Pot Dinner

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 1 1/2 lb pork shoulder, cut into 1-inch cubes
• 2 cups bell peppers, diced
• 1 cup yellow onion, diced
• 1 tsp Espelette pepper powder
• 1 cup chicken broth

Instructions

1. Place the cubed pork shoulder into the bottom of the slow cooker insert. Add the diced bell peppers and onions over the pork in an even layer.
2. Sprinkle the Espelette pepper evenly over the vegetables. Pour the chicken broth carefully around the edges of the slow cooker to maintain the seasoning on top.
3. Cover the slow cooker with its lid. Cook on the low setting for 6 hours. Before serving, verify that the pork has reached an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before portioning onto plates.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

12 g

Fat

22 g

Fiber

2.5 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.