Slow Cooker Provencal Pork Cheeks for a Tender Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, you can sear the pork cheeks in a hot pan with a little oil before placing them in the slow cooker. This extra step creates a caramelized crust on the surface of the meat, which adds complexity to the braising liquid. While not strictly necessary, it is a professional technique that enhances the overall depth of the dish, especially when paired with the acidity of the tomatoes and the herbal notes.

If you find the sauce is too thin after the pork is cooked, you can remove the meat and simmer the liquid in a saucepan over medium-high heat until it reduces to your desired consistency.

This simple reduction technique concentrates the flavors of the tomatoes and herbs, making for an even more luxurious sauce. Remember to adjust the seasoning with a pinch of salt or pepper at this stage if needed, ensuring the final dish is perfectly balanced before serving.

Variations

• Spicy Provencal Pork: Add 1 teaspoon of red pepper flakes during the ingredient assembly phase to introduce a subtle heat that cuts through the richness of the pork cheeks.
• Wine-Infused Pork Cheeks: Replace 1/2 cup of the crushed tomatoes with a dry red wine to add depth and acidity to the sauce, creating a more robust and sophisticated flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat until steaming hot throughout, adding a splash of water or broth if the sauce has thickened too much.

Store any leftovers in an airtight container to maintain freshness and prevent the meat from drying out in the refrigerator. Properly sealed, the pork cheeks will retain their quality for up to 3 days.

When storing, ensure the meat is completely covered by the sauce to keep it moist. Always allow the dish to cool to room temperature for no more than 2 hours before moving it into the refrigerator to ensure food safety and prevent bacterial growth.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can cook the entire recipe, let it cool, and store it in the refrigerator.

When ready to serve, simply reheat the pork and sauce gently on the stovetop or in the microwave. This makes it a stress-free option for entertaining, allowing you to focus on other tasks while the main course is already prepared and waiting to be warmed through.

Serving ideas

Serve these tender pork cheeks over a bed of creamy mashed potatoes or buttery polenta, which are perfect for soaking up the rich tomato and herb sauce. Alternatively, a side of roasted root vegetables or a crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the pork.

For a rustic presentation, serve the dish directly from the slow cooker or transfer it to a large, warmed ceramic serving platter, garnishing with a few fresh herbs if desired.

Pairing this meal with a glass of dry red wine, such as a Grenache or a Syrah, complements the Provencal herbs and the savory depth of the pork. If serving for a casual dinner, a loaf of crusty sourdough bread is essential for mopping up the remaining sauce on the plate. Ensure everyone has a sturdy fork and knife, as the meat will be so tender that it will easily fall apart, making for an effortless and elegant dining experience.

Frequently asked questions

Recipe card

Slow Cooker Provencal Pork Cheeks for a Tender Dinner

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 2 lb pork cheeks
• 2 large yellow onions, sliced
• 1 tbsp herbes de Provence
• 2 cups crushed tomatoes
• 1/2 cup black olives, pitted

Instructions

1. Place the pork cheeks into the bottom of the slow cooker. Scatter the sliced onions over the meat, sprinkle the herbes de Provence evenly on top, and pour the crushed tomatoes over the entire mixture. Ensure the ingredients are distributed well for even cooking.
2. Cover the slow cooker and cook on low for 8 hours. This slow process allows the collagen in the pork cheeks to break down completely, resulting in a tender texture. Add the black olives during the final hour of cooking to prevent them from becoming too soft. Ensure the meat reaches an internal temperature of 145°F (63°C) and let it rest for at least 3 minutes before serving.
3. Once finished, turn off the slow cooker and allow the meat to rest for at least 5 minutes before serving. This rest period ensures the juices redistribute throughout the meat, maximizing flavor and moisture in every bite.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

12 g

Fat

26 g

Fiber

2.5 g

Sugar

6 g

Sodium

450 mg

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