Slow Cooker Pork Grillades and Gravy Tips, FAQ & printable recipe

Tips for success

For the most flavorful gravy, use a good-quality Cajun seasoning that includes salt, but be mindful of the salt level in your broth and tomatoes.

If you prefer a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. This will give you a glossy, clingy sauce without altering the flavor.

To make this dish even more convenient, prep the vegetables and slice the pork the night before and store them in the refrigerator. In the morning, simply layer everything in the slow cooker and turn it on.

The dish freezes beautifully, so consider making a double batch—just be sure to use a larger slow cooker or cook in batches to avoid overfilling.

Variations

• Spicy Andouille: Add sliced andouille sausage along with the pork for an extra smoky, spicy kick. Reduce the pork to 1 1/2 pounds and add 1/2 pound of sausage. The sausage will infuse the gravy with its rich flavor.
• Herb-Infused: Stir in 2 teaspoons of dried thyme and 1 teaspoon of dried oregano along with the Cajun seasoning. Fresh bay leaves can also be added during cooking and removed before serving for an aromatic depth.
• Vegetable-Packed: Add 1 cup of sliced mushrooms and 1 cup of chopped okra along with the other vegetables. This adds more texture and earthiness to the gravy, making it even more hearty.
• Make It Gluten-Free: Ensure your Cajun seasoning is gluten-free and use a gluten-free broth. Serve over rice or gluten-free grits. This recipe is naturally gluten-free if you check the labels on your ingredients.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a little broth or water to loosen the gravy if necessary.

Store any leftover pork grillades in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. When reheating, add a splash of broth or water to loosen the gravy if it has thickened too much.

This dish is ideal for making ahead. Prepare the recipe as directed, then let it cool completely before transferring to a container. It can be refrigerated for up to 4 days or frozen for up to 3 months.

To serve, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a little broth if needed.

Serving ideas

Serve the pork grillades and gravy over steamed white rice, buttered grits, or creamy mashed potatoes to soak up every bit of the rich gravy.

A side of crusty French bread or cornbread is perfect for sopping up the sauce. For a complete meal, add a simple green salad or sautéed greens like collard greens or green beans.

This dish also works well as a hearty brunch option when served over grits, a classic Southern pairing. Garnish with chopped fresh parsley or green onions for a pop of color, if desired. The leftovers can be repurposed as a filling for tacos or sandwiches, or simply enjoyed on its own with a spoon.

Frequently asked questions

Recipe card

Slow Cooker Pork Grillades and Gravy

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb pork loin, sliced into 1-inch thick pieces
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery, diced
• 2 tbsp Cajun seasoning
• 1 can (14.5 oz) diced tomatoes with their juices
• 1 cup beef broth

Instructions

1. Place the sliced pork loin in the slow cooker insert, overlapping slightly if needed. Scatter the diced onion, green bell pepper, and celery evenly over the pork. Sprinkle the Cajun seasoning over the vegetables, then pour the diced tomatoes with their juices and the beef broth over everything. Do not stir.
2. Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is fork-tender and easily pulls apart. The vegetables should be very soft and the gravy thickened slightly. Stir gently once halfway through if possible, but avoid breaking the pork slices. Let it rest for 3 minutes before slicing.
3. Turn off the slow cooker and let the pork rest in the gravy for at least 3 minutes before serving. Use a large spoon to lift the pork slices onto plates or a platter, then spoon the gravy and vegetables over the top. Serve hot over rice, grits, or mashed potatoes.

Contains: celery

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

14 g

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