Slow Cooker Pork Pot-au-Feu

Name: Slow Cooker Pork Pot-au-Feu
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1.5 kg pork shoulder (cut into chunks); 2 tablespoons olive oil; 3 carrots (peeled and cut into chunks); 2 leeks (cleaned and sliced); 1 onion (peeled and quartered); 4 potatoes (peeled and quartered); 2 cloves garlic (minced); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1 litre beef broth; 1 bay leaf

500 min 6 servings Easy

All Recipes

A comforting and hearty slow-cooked pork stew perfect for chilly days.

Prep

20 min

Cook

480 min

Total

500 min

Servings

Difficulty

Easy

Pot-au-feu is a classic French dish that brings warmth and comfort to the table. Traditionally made with beef, this pork version offers a delightful twist on the classic, perfect for slow cooking. The slow cooker allows the flavours to meld beautifully over several hours, resulting in tender meat and a rich, flavourful broth. This dish is not only delicious but also incredibly easy to prepare, making it an ideal choice for a cozy family meal.

Ingredients

Servings

For the Pot-au-Feu

Instructions

Brown the pork

Heat olive oil in a large skillet over medium-high heat. Add pork chunks and brown on all sides, about 5-7 minutes. Transfer to slow cooker.

Pro tip: Browning the meat adds depth of flavour to the dish.

Prepare vegetables

Layer carrots, leeks, onion, and potatoes on top of the pork in the slow cooker.

Pro tip: Place harder vegetables like carrots at the bottom for even cooking.

Add seasoning

Add minced garlic, salt, pepper, and thyme over the vegetables.

Pour in broth

Pour beef broth over the ingredients in the slow cooker. Add the bay leaf.

Pro tip: Ensure the broth covers the ingredients for proper cooking.

Cook the stew

Cover and cook on low for 8 hours, or until the pork is tender and reaches an internal temperature of 145°F (63°C).

Pro tip: Use a meat thermometer to check the pork's temperature.

Finish and serve

Remove the bay leaf. Skim off excess fat from the surface of the broth. Serve hot with bread.

Pro tip: For a clearer broth, let the stew sit for a few minutes, then skim the fat.

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Tips & Tricks

<ul><li>For best flavour, brown the pork before adding it to the slow cooker.</li><li>Layer your vegetables from hardest to softest for even cooking.</li><li>Skim off excess fat from the broth before serving for a cleaner taste.</li><li>Use a meat thermometer to ensure pork is cooked to a safe temperature.</li></ul>

Serving Suggestions

Serve your pork pot-au-feu with crusty bread to soak up the rich broth. A side of Dijon mustard or cornichons can add a delightful tangy contrast. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave until heated through.