Slow Cooker Pork with Figs and Red Onions Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork cubes in a hot pan with a little oil before adding them to the slow cooker. This step, while optional, adds a nice browned crust to the meat that enhances the overall depth of the finished sauce.

If you choose to do this, ensure you deglaze the pan with a little of the chicken broth to capture all the flavorful browned bits from the bottom of the pan.

If you find the sauce is too thin at the end of the cooking time, you can remove the pork and figs with a slotted spoon and simmer the remaining liquid in a saucepan over medium-high heat until it reduces to your desired consistency.

This simple step concentrates the flavors and creates a more luxurious, syrupy texture that coats the pork beautifully when you return it to the pan before serving.

Variations

• Savory Herb Infusion: Add two sprigs of fresh thyme or rosemary when you add the broth. The herbs add an earthy aroma that complements the sweetness of the figs and the savory depth of the pork perfectly.
• Spiced Orange Twist: Add the zest of half an orange during the final hour of cooking. The bright citrus notes cut through the richness of the pork and highlight the flavors of the cinnamon and figs.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in a saucepan over low heat until steaming hot throughout.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. This helps prevent bacterial growth. Once cooled, store the pork in the refrigerator, where it will keep well for up to three days. Ensure the container is properly sealed to maintain freshness and prevent the meat from absorbing other odors in the fridge.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire recipe, let it cool completely, and then refrigerate it.

When you are ready to serve, gently reheat the pork in a saucepan over low heat, adding a splash of water or broth if necessary to loosen the sauce. This makes it a stress-free option for busy mid-week dinners.

Serving ideas

Serve this pork hot, ideally over a bed of fluffy couscous or creamy polenta, which are perfect for soaking up the flavorful braising liquid.

The sweet and savory profile of the dish also pairs wonderfully with roasted root vegetables or a simple side of steamed green beans. Garnish with a few fresh herbs if desired, though the dish is flavorful enough to stand on its own without additional toppings.

Consider serving the pork family-style directly from the slow cooker if you are hosting a casual gathering. Provide a large spoon for guests to help themselves to the pork, onions, and figs. Having a side of crusty bread available is also a great idea, as it can be used to scoop up the delicious, fig-infused sauce that remains on the plate after the meat has been enjoyed.

Frequently asked questions

Recipe card

Slow Cooker Pork with Figs and Red Onions

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

Ingredients

• 2 lb pork shoulder, cut into chunks
• 2 large red onions, sliced
• 1 cup dried figs, halved
• 1/2 tsp ground cinnamon
• 1 cup chicken broth

Instructions

1. Place the pork shoulder chunks into the base of the slow cooker. Scatter the sliced red onions and halved dried figs evenly over the meat, then sprinkle the ground cinnamon over the top.
2. Pour the chicken broth over the ingredients in the slow cooker. Cover with the lid and cook on low for 6 to 8 hours until the pork is tender and cooked through.
3. Verify the pork has reached an internal temperature of 145°F (63°C). Turn off the slow cooker and let the meat rest for at least 5 minutes before serving hot on plates.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

22 g

Fat

24 g

Fiber

3 g

Sugar

18 g

Sodium

450 mg

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