Slow Cooker Red Wine Pork Stew
By OcadoLife
Published on 09 January 2024
This Slow Cooker Pork Stew from author, food journalist and recipe developer Fliss Freeborn is a great-value winter feast for eight. Or you can batch cook it to make two meals for four – freeze half the stew; make half the mash and cabbage each time. It’s also fab in a burger bun or baked spud. Looking for more pork recipes? Look no further.
Time and servings
6 hrs 15 minsTotal time
Serves 8688 kcal/serving
15 minsPrep time
6 hrsCooking time
Ingredients
- 1.6kg boneless pork shoulder, string removed
- 2 tsp fine sea salt
- 3 medium red onions, halved
- 2 bay leaves
- 4 medium carrots, cut into 5 cm lengths
- 2 cinnamon sticks, snapped in half
- 1 bottle red wine
- 200ml beef stock (approx.), optional
- 900g white potatoes, cut into chunks
- 25g salted butter
- 1 savoy cabbage, shredded
- 2 tbsp instant gravy granules
Method
Step 1
. Put the pork skin-side up in a slow cooker and rub with the salt. Add the onions, bay leaves, carrots, cinnamon and lots of black pepper. Pour in the wine, then top up with 100-200ml beef stock, or water, as needed to ensure the pork is completely submerged. Cook on medium for 6-7 hrs or low for 8-9 hrs, until tender.Step 2
Transfer the pork to a board and remove the fat (if you like crackling, pat the fat dry with kitchen towel, salt well and bake or air-fry on 200°C for 20 mins or until crisp). Shred the meat with 2 forks. Return to the cooker.Step 3
Meanwhile, cook the potatoes in a large pan of boiling salted water for 12 mins or until tender. Mash with the butter until smooth; season to taste.Step 4
Steam the cabbage with a little water in a pan or microwave for a few mins.Step 5
Using a slotted spoon, remove the pork and veg, leaving a couple of onion pieces and chunks of carrot. Add the gravy granules to the slow cooker; blitz with a stick blender for 30 secs. Chop the veg; return to the sauce with the pork. Serve the pork with the mash and cabbage.