Best 5 Slow Cooked Peppered Pork Stew Recipes

Indulge in the savory aromas of Slow-Cooked Peppered Pork Stew, a culinary masterpiece that combines the succulent flavors of pork, a symphony of spices, and the comforting warmth of slow cooking. This hearty stew is not just a meal; it's an experience that will tantalize your taste buds and leave you craving more. With its tender pork, vibrant vegetables, and rich broth, this dish is perfect for a cozy dinner with loved ones or a casual gathering with friends.

In this comprehensive guide, you'll discover not just one, but three delectable variations of Slow-Cooked Peppered Pork Stew. Each recipe offers a unique twist on this classic dish, ensuring that there's something for every palate. From the traditional peppered pork stew, bursting with black peppercorns and aromatic herbs, to the zesty orange-scented pork stew, infused with citrusy brightness, to the smoky paprika pork stew, featuring the bold flavors of paprika and cumin, these recipes will transport you to culinary heaven.

So, gather your ingredients, prepare your slow cooker, and embark on a culinary journey that will leave you satisfied, comforted, and eager for seconds. Let the slow cooker do the work while you relax and savor the anticipation of a hearty and flavorful meal.

Here are our top 5 tried and tested recipes!

SLOW-COOKED PORK STEW

Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

SLOW-COOKED PEPPERED PORK STEW

Slow-Cooked Peppered Pork Stew image

This is a tasty and easy-to-make pork tenderloin stew. The black pepper and cumin gives a nice edge to counter the softness of the potatoes and tenderized vegetables, I think, without being too spicy. You can also use half-and-half or cream instead of water, and add 1/4 cup flour if you want a creamier broth.

Provided by Ron Williams

Categories Soups, Stews and Chili Recipes Stews Pork

Time 5h20m

Yield 4

Number Of Ingredients 15

Ingredients

water as needed
8 carrots, peeled and chopped into 1 1/2-inch chunks
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
10 stalks celery, cut in large chunks
4 red potatoes, cut into large chunks
1 medium yellow onion, diced
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon chopped fresh basil
2 teaspoons crushed garlic
1 teaspoon dry mustard
1 teaspoon dried dill weed
salt to taste
1 pound pork tenderloin

Steps:

Turn slow cooker to High and add a little water to coat the bottom of the pot. Add carrots and cook until nearly tender, about 1 hour.
Add condensed soups to the carrots. Fill 1 emptied can with water and stir in until soup is as thin as a broth. Add celery, potatoes, and onion. Sprinkle in cumin, pepper, basil, garlic, mustard, and dill weed. Stir well and season with salt.
Lay pork tenderloin on top of vegetables; cut in half if needed to fit. Cover and continue cooking on High for 4 hours. Pork should be slightly pink in the center, and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.3 g, Cholesterol 71.4 mg, Fat 14.6 g, Fiber 7.7 g, Protein 26.1 g, SaturatedFat 4 g, Sodium 1340.2 mg, Sugar 12.2 g

SLOW COOKER PORK STEW

Slow Cooker Pork Stew image

This savory, one-pot, slow cooker pork stew is great in autumn with seasonal sweetness from fresh apples and yams. I came up with it years ago, and have perfected it over time. Serve hot in soup bowls with crusty bread, or serve in bread bowls for a special treat.

Provided by Tara Jill Emerson

Categories Soups, Stews and Chili Recipes Stews Pork

Time 6h20m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup all-purpose flour
1 teaspoon mustard powder
1 teaspoon coarsely ground black pepper
½ teaspoon salt
1 ½ pounds pork tenderloin, cut into bite-sized cubes
2 tablespoons canola oil, or more as needed
2 cups vegetable stock, or more as needed
2 yellow onions, each cut into 8 wedges
1 cup white wine
1 pound peeled baby carrots
2 large yams, cut into bite-sized pieces, or more to taste
1 firm apple, cut into bite-sized pieces

Steps:

Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.

Nutrition Facts : Calories 462.2 calories, Carbohydrate 68 g, Cholesterol 49 mg, Fat 8 g, Fiber 10.6 g, Protein 22.7 g, SaturatedFat 1.3 g, Sodium 400.7 mg, Sugar 10.4 g

SLOW-COOKED PORK STEW

Slow-Cooked Pork Stew image

Always on the lookout for another tasty crockpot recipe, in trying this recipe, I was attracted by C. Barber's comment that "The pork and vegetables in this dish taste best when cooked slowly. The meat becomes so tender you can tear it with a fork." Sounded good to me! And I was not disappointed. The recipe I have posted here has been adapted from C. Barber's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Vary the vegetables - and adjust the quantity of garlic - to suit your taste preferences.

Provided by bluemoon downunder

Categories Stew

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs lean pork loin, cut into 1 inch cubes
8 ounces baby carrots
3 large new potatoes, cut into 1 inch cubes
2 parsnips, cut into 1 inch cubes
1 onion, cut into wedges
2 leeks, thoroughly washed and sliced into 1 inch strips
6 garlic cloves, finely chopped
1 (8 ounce) packet frozen spinach, thawed and well-drained
2 teaspoons fresh ground black pepper, to taste
1 teaspoon dried thyme
1 teaspoon salt, to taste
1 pint vegetable juice
2 tablespoons brown sugar
1 tablespoon mustard
4 teaspoons tapioca

Steps:

Place the pork in a crock pot, and add the carrots, potatoes, parsnips, onions, leeks, garlic, spinach, pepper, thyme and salt.
In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.
Pour it over the pork and vegetables.
Cover and cook on low for 6 hours or on high for 4 hours.
Note accompanying the original recipe: This recipe can also be cooked in a large casserole dish. Cover tightly and bake at 135ºC/275ºF/gas 1 for 5 hours without disturbing.
My Note: When I first came across this recipe, the reference to tapioca made me more than a little dubious. It sounded just a bit too nineteenth century, somehow smacking of grim British boarding school meals. Or something like that. Tapioca was an ingredient I had NEVER used, so I checked it out on the internet and learnt courtesy of Encyclopedia Britannica, that it (tapioca) was probably first harvested by the Mayans. And the sheer mystique of THAT connection was enough for me to give the recipe a try. I still haven't used tapioca in any other way, but I'm glad to have found this recipe. Tapioca and all!

Nutrition Facts : Calories 481.6, Fat 15.3, SaturatedFat 5.4, Cholesterol 122.6, Sodium 737.6, Carbohydrate 37.5, Fiber 6.1, Sugar 11.9, Protein 48.4

SLOW COOKER PORK STEW

Slow Cooker Pork Stew image

Make and share this Slow Cooker Pork Stew recipe from Food.com.

Provided by invictus

Categories Stew

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb pork shoulder, but into 1 inch cubes
16 ounces kielbasa, cut into 1/2 inch slices (I used an apricot apple sausage once and it was too die for)
2 cups onions, chopped
2 garlic cloves, minced
4 carrots, cut into 1 inch pieces
14 ounces cannellini beans
14 ounces chicken broth
6 ounces tomato paste
2 teaspoons dried thyme, crushed
1/2 teaspoon fresh ground black pepper
14 ounces diced tomatoes

Steps:

Add all ingredients except tomatoes to slow cooker. Cook on low 8-10 hours or on high 4-5 hours.
Add tomatoes and cook another 30 minutes.

Nutrition Facts : Calories 555.6, Fat 35.5, SaturatedFat 12, Cholesterol 103.6, Sodium 1405.8, Carbohydrate 29.6, Fiber 7.8, Sugar 12.1, Protein 30

Tips:

Sear the pork cubes over medium-high heat before adding them to the slow cooker. This will help to brown the meat and develop its flavor.
Use a variety of vegetables in your stew. This will add color, flavor, and nutrients. Some good options include potatoes, carrots, celery, onions, and mushrooms.
Add a flavorful liquid to the slow cooker. This could be water, broth, or even wine. You can also add spices, herbs, and seasonings to taste.
Cook the stew on low heat for 8-10 hours. This will allow the meat to become tender and the flavors to meld together.
Serve the stew over rice, noodles, or mashed potatoes. You can also garnish it with fresh herbs or a dollop of sour cream.

Conclusion:

Slow-cooked peppered pork stew is a delicious and easy-to-make meal that is perfect for a cold winter day. With its tender meat, flavorful vegetables, and rich broth, this stew is sure to please everyone at the table. So next time you're looking for a hearty and comforting meal, give this recipe a try!