Slow Cooker Pork Stew with Carrots and Cumin Tips, FAQ & printable recipe

Tips for success

For the most tender pork, choose a well-marbled cut like pork shoulder or butt. The fat melts during the long cooking time, keeping the meat moist and flavorful.

If you have time, searing the pork in a hot skillet before adding it to the slow cooker can add extra depth of flavor, though it's not necessary for this simple recipe.

The water amount is just enough to create a light broth. If you prefer a saucier stew, you can add another half cup of water or broth.

For a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 30 minutes. Let it bubble until thickened.

Variations

• Add Potatoes: Add 2 medium potatoes, peeled and cut into 1-inch chunks, along with the carrots. They will cook in the same time and make the stew more filling.
• Use Chicken Broth: Replace the water with low-sodium chicken broth for a richer flavor. You can also add a bay leaf during cooking and remove it before serving.
• Spice It Up: Add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper along with the cumin for a smoky, slightly spicy kick.
• Add Greens: Stir in a few handfuls of fresh spinach or kale during the last 30 minutes of cooking. The greens will wilt into the stew, adding color and nutrients.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or 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 heat until bubbling, or in the microwave in 1-minute intervals, stirring between each.

Store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

You can assemble the stew the night before by placing all the ingredients in the slow cooker insert, covering, and refrigerating.

In the morning, place the insert into the slow cooker and cook as directed. This is a great way to save time on busy mornings. Alternatively, you can cook the stew and freeze it for up to 3 months.

Serving ideas

Serve this stew in deep bowls with plenty of the cumin-scented broth. It pairs well with crusty bread for dipping, or over cooked rice, egg noodles, or mashed potatoes to soak up the flavorful liquid. A simple green salad on the side adds a fresh contrast.

For a more substantial meal, you can shred the pork and serve it on warm tortillas with a sprinkle of fresh cilantro and a squeeze of lime.

The stew is also delicious as a filling for tacos or burritos. Garnish with a dollop of sour cream or Greek yogurt if you like, though the stew is delicious on its own.

Frequently asked questions

Recipe card

Slow Cooker Pork Stew with Carrots and Cumin

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb pork shoulder, cut into 1-inch chunks
• 4 medium carrots, peeled and sliced
• 1 medium onion, sliced
• 2 tsp ground cumin
• 1 cup water

Instructions

1. 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.
2. Pour the water gently over the ingredients in the slow cooker. Do not stir, as the liquid will distribute as it cooks.
3. 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.
4. 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.
5. 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.

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

12 g

Fat

18 g

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