Dessert Slow Cooker Pork Stew

Alright, so I’ve had a pork shoulder sitting in my freezer for like, a month.

Okay, maybe two months, to be honest.

Three tops.

Cooked or uncooked pork can last in the freezer for 6-8 months.
…Okay. So I was still safe. But it was now or never and I knew it.

I wasn’t really in the mood for experimentation, so I decided to turn to my trusty stand-by stew recipe. Also known as my crock pot creamy chicken stew. (It’s one of my most popular recipes on the blog, ever.) But in this case, I was going to use my trusty pork shoulder instead of chicken. You have probably gathered that by now.  So I chucked the necessities into my new Crock Pot (that you can actually put on the stovetop to sear things before you slow cook), and I called it a day. It was time to do something fun and wait for dinner to cook itself.

Pork Shoulders are the best for slow cooking and for putting in stews.
Pork Belly can be used in stews, but given it’s high fat content, strip some of the extra fat away first.
Pork Cheek can also be used and is good for slow cooking. (It’s an underrated cut and very inexpensive.)

Ingredients:

• 1 (1.5 lb.) pork shoulder, cut into bite-sized cubes.
• 1 Tablespoon butter
• 1 medium onion, diced
• 4 small red potatoes, cut into quarters
• 1 cup baby carrots, cut in half
• 2 celery stalks, diced
• 1 (10 ¾ oz.) can cream of chicken soup
• 1/2 cup whole milk*
• 1/2 cup sour cream
• 1 (1 oz.) packet dry ranch dressing mix
• Salt/pepper to taste
• 1 teaspoon Parsley flakes

Directions:

1. Melt the butter on the bottom of the crock pot.
2. Add all of the vegetables on top and stir to coat with the butter.
3. Salt/Pepper the diced pork as desired and add to the crock pot.
4. Mix together the soup, milk, sour cream and ranch dressing mix.  Temper the mixture by heating it for 30 seconds in the microwave.
5. ....................................

for full recipes please see : https://thecozycook.com

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