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Slow Cooker Harvest Pork Stew

Slow Cooker Harvest Pork Stew

iamwinfred
This Slow Cooker Harvest Pork Stew is the ultimate fall comfort food — tender pork shoulder, sweet potatoes, Granny Smith apples, and carrots slow-cooked in a warming broth of apple cider, maple syrup, cinnamon, and thyme. Set it in the morning and come home to a house filled with incredible autumn aromas and a hearty, ready-to-eat meal that practically cooks itself.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 385 kcal

Equipment

  • 6-quart slow cooker A programmable model that switches to warm is ideal
  • Large skillet For browning the pork and sautéing aromatics
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle For serving
  • Medium bowl For whisking the liquid base
  • Slotted spoon For transferring browned pork
  • Paper towels For patting pork dry before searing

Ingredients
  

  • 2.5 lbs pork shoulder about 1.1kg, cut into 1½-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 medium sweet potatoes peeled and cut into 1-inch cubes
  • 2 medium Granny Smith apples peeled, cored, and cut into chunks about 1½ inches
  • 2 cups baby carrots or 3 large carrots cut into 1-inch pieces; about 280g
  • 3 cups chicken broth 720ml
  • 1 cup apple cider 240ml; unfiltered, organic preferred
  • 2 tbsp tomato paste
  • 2 tbsp maple syrup
  • 2 tsp fresh thyme leaves or 1 tsp dried thyme
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 2 bay leaves removed before serving
  • salt and black pepper to taste; start with 1 tsp salt and ½ tsp pepper for the liquid base

Optional — For Thickening

  • 2 tbsp cornstarch mixed with 2 tbsp cold water to form a slurry

For Garnish

  • fresh parsley chopped, for serving

Instructions
 

  • Pat the pork cubes completely dry with paper towels, then season generously on all sides with salt and black pepper.
  • Heat olive oil in a large skillet over medium-high heat; working in batches, sear the pork cubes for 2–3 minutes per side until golden, then transfer to the slow cooker.
  • In the same skillet over medium heat, cook the diced onion for 4–5 minutes until softened, add garlic and cook 30 seconds, then scrape up all browned bits and transfer the mixture to the slow cooker.
  • Layer the sweet potatoes evenly over the pork, add the carrots, then nestle the apple chunks throughout for even cooking and flavor distribution.
  • Whisk together the chicken broth, apple cider, tomato paste, maple syrup, thyme, cinnamon, nutmeg, bay leaves, 1 tsp salt, and ½ tsp pepper, then pour evenly over everything in the slow cooker.
  • Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, without lifting the lid, until the pork is fork-tender and vegetables are soft.
  • If desired, stir in the cornstarch slurry 30 minutes before serving and cook on HIGH until thickened; remove bay leaves, adjust seasoning, garnish with fresh parsley, and serve hot.

Notes

  • Don't skip browning: Searing the pork creates deep caramelized flavor that makes this stew taste restaurant-quality — it's worth the extra 10 minutes.
  • Use pork shoulder: Its marbling keeps the meat moist and tender through hours of slow cooking; leaner cuts like loin can dry out.
  • Choose tart apples: Granny Smith apples hold their shape and balance the sweetness of the potatoes — avoid softer varieties that turn to mush.
  • Cut uniformly: Aim for consistent 1-inch pieces on vegetables so everything finishes cooking at the same time.
  • Don't lift the lid: Every peek releases heat and adds 20–30 minutes to the cook time.
  • Make it ahead: This stew tastes even better the next day as flavors continue to develop — ideal for meal prep.
  • Storage: Refrigerate in an airtight container for up to 4 days, or freeze in portions for up to 3 months.
  • Reheating: Warm on the stovetop over medium-low, adding a splash of broth if the stew has thickened too much.
  • Variations: Replace apple cider with a dark beer for a maltier flavor, or add ½ cup dried cranberries in the last hour for a festive twist.
  • Stovetop/oven option: Simmer covered in a Dutch oven on low for 2–3 hours, or bake covered at 300°F (150°C) for 2½–3 hours.

Nutrition

Serving: 1BowlCalories: 385kcalCarbohydrates: 38gProtein: 32gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 620mgPotassium: 890mgFiber: 5gSugar: 16gVitamin A: 285IUVitamin C: 45mgCalcium: 6mgIron: 18mg
Keyword autumn comfort food, fall crockpot recipes, harvest stew, pork and sweet potato stew, slow cooker pork stew
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