Slow Cooker Braised Pork Cheeks with White Wine and Tarragon Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork cheeks in a hot skillet with a small amount of oil before placing them in the slow cooker. This caramelization adds a layer of complexity to the final sauce.

If you choose this step, ensure the pan is deglazed with a splash of the wine to capture all the browned bits before adding everything to the cooker.

If you prefer a thicker sauce, you can remove the pork cheeks once cooked and whisk a small amount of cornstarch mixed with cold water into the remaining liquid in the slow cooker. Turn the setting to high for 15 minutes to allow the sauce to thicken before pouring it back over the meat. This gives the dish a more refined, restaurant-style finish.

Variations

• Mushroom and Pork Cheek Braise: Add 8 ounces of sliced cremini mushrooms during the first stage of cooking. The mushrooms absorb the white wine and pork juices, adding an earthy depth to the final sauce.
• Creamy Tarragon Finish: Stir in 1/4 cup of heavy cream just before serving. This creates a luxurious, velvety sauce that perfectly complements the herbal notes of the tarragon and the savory pork.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months.

Reheat

Thaw overnight in the fridge and reheat gently in a covered pan over low heat until the meat is warmed through.

Allow any leftovers to cool completely within two hours of cooking before transferring them to an airtight container. Keep the pork submerged in its cooking liquid to prevent the meat from drying out while stored in the refrigerator.

This will also help infuse more flavor into the meat over time. Properly stored, the dish remains high-quality for up to three days.

This dish is an excellent candidate for making ahead, as the flavors often meld and improve after a day in the refrigerator. You can prepare the entire recipe, let it cool, and store it for up to 48 hours before reheating.

The collagen-rich sauce may thicken significantly when chilled, which is normal and will liquefy once gently warmed on the stovetop or in the slow cooker.

Serving ideas

Serve the pork cheeks hot, ladling a generous amount of the braising liquid and vegetables over each portion.

The dish pairs beautifully with creamy mashed potatoes, soft polenta, or crusty bread, which are perfect for soaking up the rich, wine-infused sauce. A side of steamed green beans or roasted root vegetables provides a nice contrast in texture and color.

When plating, garnish with a small sprinkle of fresh tarragon if available to add a pop of vibrant green and a fresh herbal aroma that cuts through the richness of the pork. Ensure the serving plates are slightly warmed to keep the meat and sauce at an optimal temperature throughout the meal, enhancing the dining experience.

Frequently asked questions

Recipe card

Slow Cooker Braised Pork Cheeks with White Wine and Tarragon

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 1 1/2 lb pork cheeks, trimmed
• 2 medium carrots, sliced
• 1 medium onion, sliced
• 1 tsp dried tarragon
• 1 cup dry white wine

Instructions

1. Place the trimmed pork cheeks into the bottom of a slow cooker. Scatter the sliced carrots and onions evenly over the meat to ensure they cook through. Sprinkle the dried tarragon over the top for even distribution, then pour the dry white wine over everything to create the braising liquid.
2. Cover the slow cooker with its lid. Set the device to the low setting and cook for 8 hours. The low, consistent heat will slowly break down the tough connective tissues in the pork cheeks, turning them into tender, succulent bites while the vegetables soften into the aromatic wine sauce.
3. Check that the pork cheeks have reached an internal temperature of at least 145°F (63°C). Once cooked, carefully remove the cheeks from the slow cooker and let them rest on a plate for at least 3 minutes before serving. This rest period allows the juices to redistribute, ensuring maximum tenderness in every bite.

Contains: sulfites

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

8.2 g

Fat

26.4 g

Fiber

1.5 g

Sugar

3.8 g

Sodium

380 mg

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