There are few things more comforting than a slow cooker full of tender, juicy pork and creamy, flavorful potatoes. This slow cooker pork with potatoes is the definition of a set-it-and-forget-it meal. The pork becomes fall-apart tender as it simmers for hours, while the potatoes soak up all the savory juices, becoming soft and infused with flavor. With just a handful of simple ingredients and almost no hands-on time, you can create a dinner that tastes like you spent all day in the kitchen.
This slow cooker pork with potatoes is pure magic. Pork shoulder (or pork butt) is the perfect cut for slow cooking—it has enough marbling to stay juicy and tender, and it shreds beautifully at the end. Yukon Gold or russet potatoes become creamy and absorb the rich, savory broth. A simple seasoning blend of garlic, onion, paprika, and thyme adds depth without overwhelming the natural flavors of the pork and potatoes. Serve it with a side of green vegetables or a simple salad for a complete, satisfying meal.
Why You Will Love This Recipe
· Tender, Juicy Pork Every Time.
· Creamy, Flavorful Potatoes.
· Only a Few Simple Ingredients.
· One Slow Cooker, Minimal Cleanup.
· Set It and Forget It: Perfect for busy days.
· Budget-Friendly: Pork shoulder is affordable.
· Great for Meal Prep: Tastes even better the next day.
· Freezer-Friendly.
Ingredients List
For the Pork and Potatoes:
· 2 to 3 lbs (about 1.3 kg) pork shoulder or pork butt, cut into 2-inch chunks
· 1 ½ lbs (about 3-4 medium) Yukon Gold or russet potatoes, cut into 1 ½-inch cubes
· 1 large yellow onion, sliced
· 4 cloves garlic, minced
For the Seasoning and Liquid:
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
· 1 teaspoon smoked paprika (or sweet paprika)
· 1 teaspoon dried thyme (or 2 sprigs fresh)
· 1 cup low-sodium chicken broth or beef broth
· 2 tablespoons olive oil (for searing, optional)
Optional for Thickening:
· 2 tablespoons cornstarch mixed with 2 tablespoons cold water
For Garnish:
· Fresh parsley, chopped
Step-by-Step Instructions
Step 1: Prepare the Pork
Pat the pork chunks completely dry with paper towels. In a small bowl, combine the salt, pepper, smoked paprika, and thyme. Rub the seasoning mixture all over the pork pieces.
Step 2: Sear the Pork (Optional but Highly Recommended)
Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add the pork pieces in a single layer. Sear for 2-3 minutes per side, until deeply browned. Searing adds complex, savory flavor. If you are short on time, you can skip this step.
Step 3: Layer the Slow Cooker
Place the sliced onions and minced garlic in the bottom of a 6-quart or larger slow cooker. Arrange the seared (or raw) pork pieces on top. Scatter the potato cubes around and over the pork.
Step 4: Add the Liquid
Pour the chicken broth over everything. Do not stir.
Step 5: Cook
Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The pork is ready when it is fork-tender and shreds easily. The potatoes should be soft and easily pierced with a fork.
Step 6: Shred the Pork (Optional)
Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir gently to combine with the potatoes and juices.
Step 7: Thicken the Juices (Optional)
If you prefer a thicker, gravy-like consistency, turn the slow cooker to HIGH. Whisk the cornstarch slurry into the juices. Cook uncovered for 15-20 minutes, until thickened.
Step 8: Serve
Garnish with fresh parsley. Serve hot.
Cooking Tips and Pro Tips for Best Results
· Use pork shoulder or pork butt: These cuts have the perfect amount of marbling for slow cooking. Pork loin is too lean and will become dry.
· Cut pork and potatoes into uniform pieces: Evenly sized chunks ensure even cooking. Pork pieces should be about 2 inches; potatoes about 1 ½ inches.
· Sear the pork for deeper flavor: The Maillard reaction adds deep, savory notes that you cannot achieve from slow cooking alone. It adds only 10 minutes but makes a noticeable difference.
· Do not add too much liquid: The pork and potatoes release moisture as they cook. 1 cup of broth is plenty. Adding more will result in a watery dish.
· Use Yukon Gold potatoes for creaminess: Yukon Golds hold their shape and have a naturally buttery flavor. Russets will break down more and thicken the juices naturally.
· Do not lift the lid during cooking: Each time you lift the lid, the slow cooker loses heat and adds 15-20 minutes of cooking time.
· Shred or leave whole: Serve the pork as tender chunks or shred it into the juices for a pulled-pork style.
Variations and Substitutions
Garlic Herb Pork and Potatoes:
Add 1 teaspoon of dried rosemary and 1 teaspoon of dried oregano to the seasoning rub. Use fresh thyme and rosemary sprigs in the slow cooker.
Balsamic Pork and Potatoes:
Add ¼ cup of balsamic vinegar and 2 tablespoons of brown sugar to the broth. The balsamic adds sweetness and tang.
Spicy Pork and Potatoes:
Add 1 teaspoon of cayenne pepper and 1 teaspoon of crushed red pepper flakes to the seasoning rub. Add 1 diced jalapeño to the slow cooker.
Pork and Potatoes with Apples:
Add 2 peeled and sliced Granny Smith apples to the slow cooker along with the onions. The apples add sweetness and a touch of tartness. Reduce the brown sugar (if using) to 1 tablespoon.
Creamy Pork and Potatoes:
During the last 30 minutes of cooking, stir in ½ cup of heavy cream or 4 oz of softened cream cheese. This creates a rich, creamy gravy.
Slow Cooker Pork and Sweet Potatoes:
Substitute the russet potatoes with 1 ½ lbs of sweet potatoes (peeled and cut into 1 ½-inch cubes). Sweet potatoes cook slightly faster, so check for doneness at 6 hours on low.
Serving Suggestions
This slow cooker pork with potatoes is a complete meal. Serve it:
· As Is: In a bowl with a sprinkle of fresh parsley.
· With Roasted Vegetables: Green beans, asparagus, or Brussels sprouts.
· With a Simple Green Salad: A light, tangy salad balances the richness.
· Over Rice or Egg Noodles: For extra starch.
· With Crusty Bread: For sopping up the juices.
Pair with:
· Steamed peas or carrots
· Applesauce (a classic pork pairing)
· A glass of red wine (Pinot Noir or Merlot)
Storage and Reheating Instructions
Refrigerator:
Store leftovers in an airtight container for up to 5 days. The flavors deepen overnight.
Freezer:
Freeze in a freezer-safe container for up to 3 months. The texture of the potatoes may soften, but the flavor remains excellent. Thaw overnight in the refrigerator before reheating.
Reheating:
· Stovetop (Best): Transfer to a saucepan and reheat over medium-low heat for 10-12 minutes, adding a splash of broth if needed.
· Microwave: Heat individual portions covered for 90 seconds, then in 30-second increments.
· Slow Cooker: Return leftovers to the slow cooker on the WARM setting for 30-45 minutes.
Nutritional Information (Approximate, per serving – serves 6)
· Calories: 480
· Protein: 38g
· Fat: 22g
· Saturated Fat: 7g
· Carbohydrates: 32g
· Fiber: 4g
· Sugar: 4g
· Sodium: 580mg
· Potassium: 1120mg
· Iron: 20% Daily Value
Frequently Asked Questions (FAQ)
1. What is the best cut of pork for slow cooking?
Pork shoulder (also called pork butt or Boston butt) is the best choice. It has excellent marbling and connective tissue that breaks down during long cooking, resulting in tender, flavorful meat. Avoid pork loin or tenderloin, which are too lean and will become dry.
2. Do I need to sear the pork before slow cooking?
No, but it is highly recommended. Searing creates the Maillard reaction, which adds deep, complex, savory flavors that you cannot achieve from slow cooking alone. It takes only 10 minutes and makes a noticeable difference.
3. Why are my potatoes mushy?
Mushy potatoes usually come from overcooking or using the wrong potato variety. Yukon Gold potatoes hold their shape better than russets. Cut potatoes into 1 ½-inch chunks, not smaller. If you prefer firmer potatoes, add them during the last 3-4 hours of cooking instead of at the beginning.
4. Can I add other vegetables to this dish?
Absolutely. Carrots, parsnips, celery, and onions are excellent additions. Add carrots and parsnips at the beginning. Add celery with the onions. Do not add more than 2 cups of extra vegetables, or the dish may become overcrowded.
5. How do I thicken the juices?
If the juices are thinner than you prefer, remove the pork and potatoes, then turn the slow cooker to HIGH. Whisk in a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water). Cook uncovered for 15-20 minutes until thickened. Return the meat and vegetables to the pot.
6. Can I make this recipe in the oven instead of a slow cooker?
Yes. Preheat the oven to 325°F (160°C). Sear the pork in a Dutch oven, then add the onions, garlic, potatoes, broth, and seasonings. Cover and bake for 2 ½ to 3 hours, until the pork is fork-tender. This oven version is faster (about 3 hours total) but requires more attention.