Slow Cooker Pork Bourguignon for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are properly washed and prepared. The pork should be trimmed of excess fat if preferred and cut into uniform bite-sized pieces. Slice the mushrooms into thick, even slices to maintain their texture during the long cooking process.

Peel the pearl onions and ensure the carrots are sliced into consistent coins. Have your slow cooker insert ready, ensuring it is clean and dry. Keep the red wine at room temperature for easy pouring. Preparing your workspace by gathering all ingredients first will make the assembly process seamless and efficient.

Instructions

Assembly Phase

1. 1Assemble the Ingredients
   Place the bite-size pork cubes into the base of the slow cooker stoneware. Add the sliced mushrooms, carrot coins, and pearl onions on top of the pork. Sprinkle the dried thyme over the vegetables.
   Look for all ingredients are layered in the insert
   Tip Ensure the pork is evenly distributed at the bottom for consistent cooking.

At the end of this phase, the ingredients should be neatly layered in the slow cooker insert. The pork forms the base, topped by the mushrooms, carrots, and onions, with a dusting of thyme over the top. The insert should look full but not packed to the brim. Check that you have added all the ingredients listed before proceeding to the next step, ensuring the slow cooker is placed on a stable surface away from any heat-sensitive objects.

Slow Cooking Phase

2. 2Add Wine and Slow Cook
   Pour the red wine over the ingredients in the slow cooker. Cover with the lid and set the slow cooker to low heat. Cook until the pork is tender and reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes.
   Look for the liquid covers the base of the ingredients
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid frequently to keep the temperature stable.

During this phase, the aromas of the wine and thyme will begin to fill the kitchen. The liquid at the bottom of the cooker will start to bubble gently, and the pork will slowly change from pink to a light golden-tan color.

The vegetables will soften as they absorb the wine-based sauce. Ensure the lid is securely in place. You should hear a very faint simmering sound, indicating that the slow cooker is maintaining the correct temperature for the braise.

Resting and Service Phase

3. 3Final Service
   Once the pork has rested, stir the contents gently to combine the thickened gravy with the tender pork and vegetables before spooning into bowls.
   Look for the sauce is thickened and glossy
   Tip Resting the meat ensures the juices redistribute throughout the cubes.

Once the cooking time is complete, the pork should be very tender and the sauce should have reduced into a thick, rich gravy that coats the back of a spoon. The colors should be vibrant, with the carrots and onions clearly visible against the dark burgundy-brown sauce. The meat should be opaque with no traces of pink. After the 3-minute rest period, the dish is ready to be stirred gently and plated, offering a warm and cohesive meal.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ingredients from cooking evenly and result in excess liquid. Ensure there is enough space for the heat to circulate. Another error is using high heat settings for too long, which can cause the pork to become tough or dry.

Stick to the low setting for the best results. Additionally, avoid lifting the lid during the first few hours, as this releases heat and steam, significantly increasing the total cooking time and potentially disrupting the delicate braising process required for perfect results.

How to tell it’s done

The pork is done when it is opaque throughout, tender enough to be easily pierced with a fork, and reaches an internal temperature of 145°F (63°C). The vegetables should be soft but still hold their shape, and the sauce should be thick and glossy.

Always verify the temperature with a meat thermometer inserted into the center of the largest pork cube. Allow the meat to rest for at least 3 minutes after reaching this temperature to ensure the juices are properly distributed and the texture is as tender as possible before serving.

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