Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Salted Pork Shoulder with Split Peas Tips, FAQ & printable recipe

Name: Slow Cooker Salted Pork Shoulder with Split Peas
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: French-inspired
Ingredients: 3 lb salted pork shoulder; 2 cups dried split peas; 3 cups diced carrots; 2 bay leaves; 4 cups water

By Clara Weller · Oct 10, 2026

A steaming bowl of tender shredded pork over creamy split peas with diced carrots.

Prep: 10 min
Cook: 8 h
Total: 8 h 20 min
Serves: 6

Includes 10 min resting

Tips for success

If you find the finished dish is a bit too thick for your preference, stir in a small amount of warm water or broth until you reach your desired consistency.

This can be done just before serving to adjust the texture without compromising the flavor. You can also add a pinch of freshly cracked black pepper or a dash of fresh herbs like parsley to brighten the final dish if desired.

For those who enjoy a bit of acidity, a small squeeze of fresh lemon juice or a teaspoon of high-quality cider vinegar stirred in at the very end can help cut through the richness of the pork.

This simple addition can lift the entire flavor profile of the dish, making it feel more vibrant and balanced. Always taste your dish before adding extra salt, as the salted pork already contributes a significant amount.

Variations

Smoky Pork Variation: Add a teaspoon of smoked paprika or a dash of liquid smoke when you add the water to give the dish a deeper, wood-fired flavor profile that complements the pork beautifully.
Herb-Infused Variation: Add a sprig of fresh thyme or rosemary along with the bay leaves. These woody herbs will infuse the dish with an aromatic quality that pairs perfectly with the tender pork and earthy peas.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze in individual portions for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheat: Reheat on the stovetop over low heat, stirring occasionally and adding a splash of water if needed until heated through entirely.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure the dish cools for at most 2 hours before placing it into the refrigerator. This practice maintains food safety and keeps the dish tasting its best for subsequent meals. Label the container with the date so you can track its freshness easily.

This dish is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. Simply prepare the recipe as directed, allow it to cool for at most 2 hours, and store it in the refrigerator.

When you are ready to eat, reheat it gently on the stovetop or in the microwave, adding a splash of water if the mixture has thickened too much while in the fridge.

Serving ideas

Serve this dish hot in deep bowls to capture the creamy texture of the split peas. It pairs beautifully with a side of crusty bread or toasted garlic sourdough, which is perfect for scooping up the last bits of the pea mixture.

A simple side salad with a bright vinaigrette also works well to provide a crisp, refreshing contrast to the hearty, savory nature of the pork and peas.

Consider topping each bowl with a few fresh chives or a sprinkle of chopped parsley for a pop of color and a fresh, herbal note. If you enjoy a bit of heat, a light drizzle of your favorite hot sauce can add an interesting dimension to the meal. Whether serving it for a casual family dinner or a cozy gathering, it is sure to be a comforting and welcome addition to your table.

Frequently asked questions

Can this be made with different types of peas?

This recipe is specifically formulated for dried split peas, which break down into a creamy consistency during the long cooking time. Using other types of peas, such as whole dried green peas, will result in a different texture and will require a significantly longer cooking time to soften properly.

Why is the pork so salty?

Salted pork shoulder is cured to preserve it, which naturally results in a higher salt content. If you find it too salty, you can soak the pork in cold water for 1 to 2 hours in the refrigerator before cooking, changing the water once, to draw out some of the excess salt. Always taste the cooking liquid before adding any additional salt to the recipe.

Can the carrots be substituted with other vegetables?

Yes, you can substitute the carrots with other root vegetables like parsnips, turnips, or even diced potatoes. These vegetables hold up well to the long cooking time and will add their own unique flavors and textures to the dish. Just ensure they are cut into uniform pieces to promote even cooking throughout the process.

Recipe card

Slow Cooker Salted Pork Shoulder with Split Peas

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

3 lb salted pork shoulder
2 cups dried split peas
3 cups diced carrots
2 bay leaves
4 cups water

Instructions

Place the salted pork shoulder into the base of your slow cooker. Scatter the dried split peas and diced carrots evenly around the pork. Nestle the bay leaves on top of the ingredients.
Pour the water over the pork and vegetables. Cover the slow cooker with its lid and set it to cook on low for 8 hours. This slow, gentle heat will allow the pork to become fork-tender and the peas to break down into a creamy consistency.
Once finished, remove the pork from the slow cooker and let it rest on a cutting board for at least 3 minutes to reach an internal temperature of 145°F (63°C). Shred the meat into bite-sized pieces and stir it back into the creamy split pea mixture before serving.

Estimated nutrition per serving

Calories: 480
Protein: 32.5 g
Carbohydrates: 35 g
Fat: 22 g
Fiber: 12 g
Sugar: 4.5 g
Sodium: 950 mg

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.