Slow Cooker Pork Stew with Carrots and Cumin Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into 1-inch chunks, removing any large pieces of fat. Peel and slice the carrots into rounds, and slice the onion into thin half-moons. Measure out the ground cumin and have the water ready.

No need to brown the pork or sauté the vegetables; this recipe is designed for minimal prep. Place all the ingredients in the slow cooker as directed, and you're ready to go.

Instructions

Assemble the Stew

1. 1Layer the Ingredients
   Place the pork chunks in the bottom of the slow cooker in an even layer. Scatter the sliced carrots and onion over the pork. Sprinkle the ground cumin evenly over the top.
   Look for The pork is covered with a colorful layer of carrots and onion, with cumin speckled over the surface.
   Tip Cut the pork into uniform 1-inch pieces so they cook evenly.
2. 2Add the Liquid
   Pour the water gently over the ingredients in the slow cooker. Do not stir, as the liquid will distribute as it cooks.
   Look for The water pools around the edges, coming about halfway up the ingredients.
   Tip Pouring slowly avoids disturbing the spice layer.

At the end of this phase, all the ingredients are in the slow cooker. The pork is at the bottom, topped with carrots and onion, and the cumin is sprinkled over the top.

The water has been poured in, creating a shallow pool around the edges. The slow cooker is ready to be turned on, and the scene is set for hours of gentle cooking.

Slow-Cook to Tender

3. 3Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, until the pork is fork-tender and easily shreds. The stew will be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
   Look for The aroma of cumin fills the kitchen, and the pork is tender enough to pull apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid; each opening adds 20 minutes of cooking time.
4. 4Check the Pork
   After 8 hours, check the pork for doneness. It should be fork-tender and have reached an internal temperature of at least 145°F (63°C). If not, continue cooking for another hour. Let it rest for 3 minutes before slicing.
   Look for A fork slides into the pork with little resistance, and the meat is moist and tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For shredding, let the pork rest for a few minutes before pulling.

After 8 to 10 hours on low, the stew is bubbling gently. The pork is fork-tender, easily shredding with a fork. The carrots are soft and have absorbed the cumin flavor. The kitchen smells warm and savory. The internal temperature of the pork has reached at least 145°F (63°C).

Rest and Serve

5. 5Rest and Serve
   Turn off the slow cooker and let the stew rest for 10 minutes. Serve the pork and vegetables with some of the cooking liquid spooned over the top.
   Look for The stew is glossy, with tender pork and carrots in a light, cumin-scented broth.
   Tip Letting it rest allows the juices to redistribute, keeping the meat moist.

The slow cooker is turned off, and the stew rests for 10 minutes. When served, the pork and vegetables are coated in a light, glossy broth. The cumin is aromatic and the carrots are sweet. The stew is ready to be enjoyed, straight from the slow cooker to the plate.

Common mistakes

One common mistake is lifting the lid too often to check on the stew. Each time you open the slow cooker, heat escapes, and it takes about 20 minutes to recover. Trust the process and keep the lid on.

Another mistake is using a lean cut of pork, which can become dry and tough. Stick with pork shoulder or butt for the best results. Finally, don't skip the resting time after cooking; it allows the juices to redistribute, making the meat more tender.

How to tell it’s done

The stew is done when the pork is fork-tender and easily pulls apart. To check, insert a fork into a piece of pork; it should slide in with little resistance.

The internal temperature of the pork should read at least 145°F (63°C) on an instant-read thermometer. The carrots should be soft and easily pierced with a fork. The broth will be aromatic with cumin and slightly reduced.

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