Slow Cooker Mustard and Tarragon Pork Stew Step-by-step instructions

Before you start

Before beginning, ensure that all ingredients are prepped and ready for assembly. This includes trimming any excess fat from the pork shoulder if desired, cutting it into uniform one-inch pieces, and slicing the mushrooms.

Having the broth and mustard measured and whisked together in advance will streamline the assembly process, allowing you to get the slow cooker started in just a few minutes. Ensure your slow cooker is placed on a stable, heat-resistant surface away from any water sources or flammable materials.

Instructions

Assembly of ingredients

1. 1Prepare and assemble ingredients
   Place the cubed pork shoulder into the base of the slow cooker. Scatter the sliced button mushrooms and the chopped onion evenly over the pork. Sprinkle the dried tarragon over the top of the vegetables.
   Look for The ingredients are layered neatly inside the slow cooker vessel.
   Tip Ensure the pork cubes are relatively uniform in size to promote even cooking throughout the process.

The pork, mushrooms, and onions should be layered in the slow cooker with the tarragon sprinkled on top. The ingredients should look organized and ready to receive the liquid base. Ensure the slow cooker is plugged in and ready to be set to the appropriate heat setting before you begin pouring the sauce, as this ensures the cooking process starts immediately.

Adding the sauce

2. 2Prepare the mustard sauce
   In a small measuring cup, whisk together the chicken broth and Dijon mustard until smooth. Pour this mixture over the layered pork and vegetables in the slow cooker, ensuring everything is well-coated.
   Look for The liquid reaches about halfway up the sides of the pork and vegetable mixture.
   Tip Whisk the mustard into the broth thoroughly before pouring to prevent clumps of mustard from remaining undissolved.

The Dijon mustard and chicken broth should be fully emulsified into a single, uniform liquid. As you pour this over the pork, ensure it covers the ingredients evenly.

The smell of the Dijon mustard should be apparent but not overpowering. Check that the slow cooker lid is properly seated and sealed to maintain the necessary humidity and temperature inside the cooking vessel.

Slow cooking to finish

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Ensure the pork reaches an internal temperature of at least 145°F (63°C). Let the meat rest for 5 minutes before serving.
   Look for The pork is fork-tender and the sauce is thickened and glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If a thicker sauce is desired, you may remove the lid for the final 30 minutes of cooking to allow some liquid to evaporate.

The stew is finished when the pork is tender and the liquid has reduced into a creamy, savory sauce. The kitchen should smell aromatic from the tarragon and mustard. Verify the internal temperature of the pork reaches 145°F (63°C) and allow the meat to rest for 5 minutes before serving to ensure the juices redistribute throughout the fibers for the best texture.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even cooking and lead to excess liquid accumulation. Ensure there is enough space for the heat to circulate properly.

Another error is using too much liquid; the broth and mustard mixture should not submerge the ingredients entirely, as the mushrooms and onions will release their own moisture during the cooking process. Finally, avoid lifting the lid frequently to check on the progress, as this releases heat and significantly increases the total cooking time.

How to tell it’s done

The pork is done when it is fork-tender and pulls apart easily with minimal pressure. Use a digital meat thermometer to confirm the internal temperature of the largest piece of pork has reached at least 145°F (63°C).

The sauce should appear glossy and have thickened slightly, coating the back of a spoon. If the meat still feels resistant or tough, continue cooking for an additional 30 minutes, as the time required can vary based on the specific slow cooker model.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest