Slow Cooker Mustard and Tarragon Pork Stew Tips, FAQ & printable recipe

Tips for success

For a more complex flavor profile, you can sear the pork cubes in a hot pan with a small amount of oil before placing them in the slow cooker.

While this adds an extra step, it creates a deep, browned crust on the meat that significantly enhances the overall depth of the finished sauce. This is entirely optional but highly recommended if time permits.

If you find the sauce is too thin after the cooking process is complete, you can remove the lid and switch the slow cooker to the high setting for 15 to 20 minutes to reduce the liquid.

Alternatively, you can whisk a small amount of cornstarch with a tablespoon of cold water and stir it into the sauce, allowing it to thicken over a few minutes on the high setting.

Variations

• Creamy Mustard Pork: Stir in 1/4 cup of heavy cream or sour cream during the last 10 minutes of cooking for a richer, more luxurious sauce consistency.
• Root Vegetable Medley: Add 1 cup of chopped carrots or parsnips during the assembly phase to incorporate sweet, earthy flavors that complement the mustard sauce perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

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

Reheat

Reheat in a saucepan over medium-low heat until steaming hot, adding a splash of broth if the sauce is too thick.

Store any leftover stew in an airtight container once it has cooled to room temperature, which should take no longer than 2 hours. Keep the container in the refrigerator to maintain freshness.

The flavors of the mustard and tarragon often intensify after a day in the fridge, making this an excellent dish for leftovers that taste even better the next day.

This recipe is perfect for making ahead. You can prepare the ingredients and keep them in the refrigerator overnight, then assemble everything in the slow cooker in the morning.

Alternatively, you can cook the entire dish in advance, cool it completely, and store it for up to three days. Simply reheat gently on the stovetop or in the microwave when ready to serve.

Serving ideas

Serve this pork stew hot in shallow bowls to showcase the creamy sauce. It pairs beautifully with simple sides that can soak up the mustard gravy, such as mashed potatoes, crusty bread, or even steamed green beans. The brightness of the tarragon makes it a great match for slightly sweet root vegetables as well.

For an elegant presentation, garnish the finished bowls with a small pinch of fresh tarragon leaves. The contrast between the fresh green herbs and the rich, golden-brown sauce adds visual appeal. Ensure that each serving includes a generous portion of the mushrooms and onions along with the tender pork cubes for a balanced experience in every bite.

Frequently asked questions

Recipe card

Slow Cooker Mustard and Tarragon Pork Stew

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

Ingredients

• 1 1/2 lb pork shoulder, cut into 1-inch cubes
• 8 oz button mushrooms, sliced
• 1 medium onion, chopped
• 1 tsp dried tarragon
• 1 cup chicken broth
• 2 tbsp Dijon mustard

Instructions

1. 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.
2. 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.
3. 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.

Contains: mustard

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

8 g

Fat

24 g

Fiber

1.5 g

Sugar

3 g

Sodium

650 mg

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