Slow Cooker Smoky Pork and Sweet Potato Stew Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are properly cleaned and prepared. Peel and cube the sweet potatoes into uniform one-inch pieces to ensure even cooking. Dice the onions to a consistent size so they melt into the sauce.

Cut the pork shoulder into bite-sized cubes, removing any excess gristle or connective tissue that might be unpleasant.

Gather all your seasonings and measure the broth ahead of time so the assembly process is smooth and efficient. Clear a space on your countertop near the slow cooker for easy access to all components.

Instructions

Preparation and Layering

1. 1Layering the slow cooker
   Place the cubed pork shoulder into the base of the slow cooker. Add the cubed sweet potatoes and diced onion on top of the pork in an even layer.
   Look for The ingredients should be layered evenly to ensure consistent cooking throughout the stew process.
   Tip Cut the pork and sweet potatoes into similar bite-sized pieces so everything finishes cooking at the same time.

The pork should be evenly distributed at the bottom of the crock, with the sweet potatoes and onions creating a uniform second layer. The slow cooker should not be filled to the very top, leaving at least an inch of space below the rim to prevent bubbling over.

Seasoning and Simmering

2. 2Seasoning and adding liquid
   Sprinkle the smoked paprika evenly over the vegetables and pork. Pour the chicken broth over the top of the ingredients until they are partially submerged.
   Look for Ensure the paprika is distributed across the top layer to allow the smoky flavor to infuse the broth as it heats.
   Tip Use a low-sodium broth if you prefer to control the salt levels of the final dish manually.

The paprika should be spread across the top of the vegetables. Once the broth is poured, it should settle around the ingredients. The slow cooker is now ready to begin the long, slow process of developing flavor and tenderizing the meat.

Cooking and Final Check

3. 3Slow cooking and serving
   Cover the slow cooker and cook on low for 8 hours until the pork reaches an internal temperature of 145°F (63°C). Let the stew rest for 5 minutes before serving in warm bowls.
   Look for The pork should be fork-tender and the broth should have thickened slightly into a rich, flavorful sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature of the largest piece of pork using a digital meat thermometer to ensure it has reached safety standards.

The kitchen should be filled with a savory, smoky aroma. The liquid in the slow cooker should be bubbling gently, and the meat should be easily pierced with a fork. Ensure the internal temperature of the pork has reached the required safety threshold.

Common mistakes

Avoid lifting the lid during the cooking process, as this lets out essential heat and moisture, significantly slowing down the cooking time. Do not overcrowd the slow cooker; ensure there is enough space for the broth to circulate around the ingredients.

Avoid cutting the vegetables too small, as they will break down too quickly and lose their texture in the long cooking time. Finally, do not add too much liquid; the pork and vegetables will release their own juices, so the broth should only partially cover the ingredients.

How to tell it’s done

The dish is done when the pork shoulder is fork-tender, meaning it yields easily to gentle pressure and can be shredded with little resistance. Use a digital meat thermometer to confirm the pork has reached an internal temperature of at least 145°F (63°C).

The sweet potatoes should be soft but still hold their shape, and the onion should be completely translucent and softened. If the pork still feels tough, continue cooking for another 30 minutes, as cooking times can vary depending on the specific slow cooker model.

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