Easy comfort food is the name of the game when a big feast like Thanksgiving is looming on the horizon. All this slow cooker pork stew requires is popping everything into the crockpot and setting it on low. You don’t even need to brown the meat because it will be shredded right at the end.
Nothing is ever easy, is it? As I write this, the packers from the moving company are over an hour late and my husband is on the phone trying to track them down. We have done all the prep work and are entirely prepared for the chaos of packers and movers and now…we wait.
We shouldn’t have to wait, but we wait. I don’t like waiting. In fact, I hate waiting and I stink at it. I get very antsy and irritable and I can’t sit still. And lord help the person who crosses me when I am in that mood.
But I also have to laugh a little. I mean, isn’t it par for the course for some big glitch to happen when you are moving? That’s why they say that moving is one of the most stressful events in life.
And if I can laugh a little, then I can relax a little too. It’s annoying and it certainly complicates things, but my energy is better spent focusing on things that are within my control. Like writing this post while we wait.
I said nothing is ever easy, but I lied. Moving is not easy, certainly. But this recipe is really quite easy, even as slow cooker recipes go. Unlike many crockpot soups and stews, you don’t have to brown the meat at all before adding it in. It all gets shredded up at the end and browning it interferes with the ability to shred it properly.
So this really is one of those slow cooker recipes where you add everything to the pot all at once, set your timer and walk away. Eight hours later, dinner is done.
Easy low carb comfort food, just when you need it most.
Slow Cooker Pork Stew
- 2 tablespoon avocado oil
- 2 ½ lbs boneless pork chops or country-style ribs (try to get something with some fat on it, for better flavour and tenderness)
- 4 cups chicken broth
- 15 oz canned diced tomatoes
- 1 ½ cups peeled cubed rutabaga
- ½ cup chopped onion
- 2 garlic cloves
- 1 tablespoon chili powder
- 1 ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 6 lime wedges
- Combine all ingredients in a large 5 or 6 quart slow cooker. Stir to mix well.
- Cook on low for 8 hours. In the last half hour of cooking, remove pork and transfer to a cutting board. When it is cool enough to touch, shred with your fingers. Add back to the slow cooker and stir to combine.
- Season with additional salt and pepper to taste and serve each with a squeeze of lime.