Slow Cooker Braised Pork Cheeks in Red Wine Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork cheeks in a hot pan with a small amount of oil until golden brown on all sides before placing them into the slow cooker.

While not strictly necessary for this method, searing adds a complex, caramelized note to the finished dish that many cooks prefer. If you choose to sear, ensure you deglaze the pan with a splash of the wine to capture all the flavorful browned bits before adding it to the slow cooker.

If you prefer a thicker sauce, you can remove the pork and carrots once they are cooked and transfer the braising liquid to a small saucepan. Simmer the liquid over medium-high heat until it reduces to your desired consistency.

This simple step concentrates the flavors even further, creating a luxurious, velvet-like sauce that coats the back of a spoon perfectly. Be sure to return the pork to the pan just long enough to warm through before serving.

Variations

• Herb-Infused Pork Cheeks: Add two sprigs of fresh thyme and a single bay leaf to the slow cooker before cooking. These herbs infuse the sauce with a classic earthy aroma that complements the red wine and pork perfectly.
• Mushroom and Pork Braise: Incorporate 8 ounces of sliced cremini mushrooms into the slow cooker along with the carrots. The mushrooms absorb the red wine sauce, adding an extra layer of savory depth to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the meat is fully submerged in the sauce to maintain moisture.

Freezer

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

Reheat

Reheat gently in a saucepan over low heat, adding a small amount of broth if needed, until the internal temperature reaches 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the pork is completely covered by the sauce to prevent it from drying out during storage. When cooling, do not leave the cooked pork at room temperature for more than 2 hours; transfer it to the refrigerator as soon as it has cooled sufficiently to avoid any food safety concerns.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire recipe, let it cool completely, and then refrigerate it. Reheat the pork gently in a covered saucepan over low heat, adding a splash of water or broth if necessary to loosen the sauce, until it is heated through to an internal temperature of 165°F (74°C).

Serving ideas

Serve the braised pork cheeks hot, spooning the rich red wine sauce and tender carrots generously over the meat. This dish pairs beautifully with sides that can soak up the flavorful liquid, such as creamy mashed potatoes, buttery polenta, or crusty sourdough bread.

For a touch of freshness, consider serving with a side of steamed green beans or a simple arugula salad dressed with a light lemon vinaigrette to balance the richness of the pork.

When plating, place one or two pork cheeks in the center of a shallow bowl or plate, then arrange the carrots artistically around the meat. Drizzle the sauce over the top, ensuring every component is lightly coated.

The contrast of the dark, glossy sauce against the bright orange carrots creates a visually appealing presentation that makes this slow-cooked meal feel like a special occasion, whether it is being served for a family dinner or an intimate gathering.

Frequently asked questions

Recipe card

Slow Cooker Braised Pork Cheeks in Red Wine

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lbs pork cheeks, trimmed
• 3 carrots, sliced
• 1 tbsp powdered veal stock
• 1 1/2 cups full-bodied red wine

Instructions

1. Place the trimmed pork cheeks into the bottom of the slow cooker insert. Arrange the sliced carrots evenly over the meat, ensuring they are distributed to provide a base of flavor for the braise.
2. Sprinkle the powdered veal stock over the pork and carrots. Pour the red wine over the ingredients, ensuring the liquid flows around the meat to begin the infusion process.
3. Cover the slow cooker and cook on the low setting for 8 hours. Once the time is up, verify that the pork reaches an internal temperature of 145°F (63°C). Let the pork rest for 5 minutes before serving with the sauce and carrots.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

12 g

Fat

24 g

Fiber

2.5 g

Sugar

6 g

Sodium

480 mg

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