Slow-Cooker Provençal Pork Stew for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Prepare your ingredients by cutting the pork shoulder into uniform one-inch cubes, which will ensure even cooking.

Wash and slice the red bell peppers into strips, removing the seeds and stems. Having all your ingredients measured and ready to go will make the assembly process quick and efficient, allowing you to get the slow cooker started with minimal disruption to your daily routine.

Instructions

Base Assembly

1. 1Prepare the Base
   Place the cubed pork shoulder into the bottom of the slow cooker. Ensure the pieces are distributed evenly across the base to allow for uniform cooking throughout the process.
   Look for The pork is arranged in a single layer at the bottom of the slow cooker.
   Tip Trim any excess fat from the pork cubes before placing them in the cooker to ensure a cleaner, less greasy finished stew.

The pork cubes are neatly arranged in the bottom of the slow cooker. The surface looks clean and ready for the layers of vegetables and aromatics. There should be no signs of splashing or mess on the sides of the cooker, and the pork should be evenly distributed to ensure a stable base for the subsequent ingredients.

Adding Aromatics

2. 2Add Vegetables and Seasoning
   Scatter the sliced red bell peppers over the pork cubes. Sprinkle the dried herbes de Provence evenly over the top of the peppers, then pour the crushed tomatoes over the entire mixture.
   Look for The tomatoes should cover the peppers and herbs, creating a layer that will keep the pork moist during the long cooking time.
   Tip Do not stir the ingredients; layering them allows the flavors to meld effectively as the heat slowly penetrates the meat.

The peppers, herbs, and tomatoes are layered on top of the pork. The bright red of the peppers and the deep red of the crushed tomatoes create a visually appealing arrangement. The scent of the dried herbs should be faintly noticeable, and the overall look should be one of organized potential, ready to be transformed by the slow, steady heat.

Cooking and Resting

3. 3Cook and Rest
   Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. Once the time is up, ensure the pork reaches an internal temperature of 145°F (63°C). Let the stew rest for at least 3 minutes before serving.
   Look for The meat is tender and yields easily when pressed with a fork, and the sauce has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Using the low setting is recommended for the most tender results with pork shoulder.

The stew is fully cooked, with the pork tender and the sauce reduced to a perfect consistency. The kitchen should smell savory and aromatic. Before serving, the stew should look glossy and cohesive, with the peppers softened into the sauce. Ensure the meat is at the safe internal temperature and let it rest momentarily.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the heat from circulating properly and lead to unevenly cooked meat.

Another error is lifting the lid too frequently during the cooking process; every time you open the lid, heat escapes, and the slow cooker needs time to recover, which can significantly lengthen the total cooking duration.

Also, ensure you do not skip the resting period, as this is crucial for achieving the best texture and flavor in the final dish.

How to tell it’s done

The pork is perfectly cooked when it is fork-tender, meaning it should easily pull apart with minimal resistance. Use a digital meat thermometer inserted into the thickest piece of meat to confirm it has reached an internal temperature of at least 145°F (63°C).

The sauce should be glossy and have a slightly thickened consistency, coating the back of a spoon. Remember to allow the meat to rest for at least 3 minutes before serving to let the juices redistribute.

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