Slow Cooker Salted Pork with Green Lentils Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, consider letting the cooked dish sit for an additional 10 minutes in the warm cooker before serving. This allows the flavors to meld even further, resulting in a more cohesive taste.

Always remove the bouquet garni and the onion before plating to ensure a refined presentation, as these are meant for flavoring the liquid during the cooking cycle.

If the sauce appears too thin after cooking, you can remove a small portion of the lentils and mash them before stirring them back into the pot.

This simple trick adds body and thickness to the liquid, creating a luxurious consistency that clings beautifully to the pork. Adjust the seasoning with a little extra salt or freshly ground black pepper only after tasting the final result.

Variations

• Smoked Sausage Twist: Add sliced smoked sausages during the last hour of cooking for an extra layer of savory depth and a different texture that pairs wonderfully with the lentils.
• Root Vegetable Medley: Include diced parsnips or turnips alongside the carrots to introduce a subtle sweetness and a slightly different earthy flavor profile to the final dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months.

Reheat

Reheat on the stovetop over low heat, adding a splash of water if needed to loosen the sauce.

Store any leftovers in an airtight container to maintain moisture. The dish can be refrigerated for up to three days. When storing, ensure the pork is covered by some of the cooking liquid to prevent it from drying out, which also helps preserve the depth of flavor that develops as the dish rests in the refrigerator.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply follow the cooking instructions, allow the dish to cool to room temperature for no more than two hours, and then refrigerate. When ready to serve, reheat gently on the stovetop or in the slow cooker until heated through.

Serving ideas

Serve this dish in shallow bowls to showcase the beautiful contrast between the tender, sliced pork and the rustic, earthy lentils.

A side of crusty bread is perfect for mopping up the flavorful juices, while a simple green salad with a sharp vinaigrette can provide a bright, acidic contrast to the rich, savory nature of the slow-cooked pork.

For a more formal presentation, arrange the sliced pork neatly over a mound of lentils and garnish with a sprinkle of fresh parsley. The simplicity of the dish makes it versatile enough for a casual family meal or an elegant dinner.

Ensure each serving includes a generous portion of the cooking liquid, as it contains much of the concentrated flavor from the aromatics.

Frequently asked questions

Recipe card

Slow Cooker Salted Pork with Green Lentils

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

Ingredients

• 2 lb salted pork shoulder
• 1 1/2 cups green lentils, rinsed
• 2 large carrots, sliced into rounds
• 1 yellow onion, peeled
• 2 whole cloves, studded into the onion
• 1 bundle bouquet garni (thyme, bay leaf, parsley)
• 4 cups warm water

Instructions

1. Place the salted pork shoulder at the bottom of the slow cooker. Scatter the green lentils and carrot rounds evenly over the pork. Stud the onion with the whole cloves and place it in the center along with the bouquet garni.
2. Pour the warm water over the ingredients until they are submerged. Cover the slow cooker and cook on low for 6 hours until the pork reaches an internal temperature of 145°F (63°C). Once finished, remove the pork and let it rest for at least 3 minutes.
3. Once the pork has rested, slice it into even pieces. Serve the sliced pork over a generous bed of the cooked lentils and carrots, ensuring each plate gets plenty of the flavorful cooking liquid.

Estimated nutrition per serving

Calories

480

Protein

32.5 g

Carbohydrates

42 g

Fat

20 g

Fiber

14 g

Sugar

4.5 g

Sodium

850 mg

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