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–+ servings

Apple and Cider Pork Stew Slow Cooker Recipe

An easy and delicious slow cooker pork stew! This stew recipe has the most wonderful flavor combination with tender pork, apples, vegetables, cider, curry, and coconut. You'll love it!
5 from 2 votes
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Author Kori Butler
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Slow Cooker Recipes
Cuisine American
Servings 8
Calories 269 kcal

Equipment

  • 6-quart slow cooker

Ingredients
 
 

  • 2 pounds pork shoulder (cut into 1" pieces)
  • 2 tablespoons olive oil (or coconut oil)
  • 1 medium red onion (chopped)
  • 2 large carrots (peeled and sliced)
  • 2 stalks celery (sliced)
  • 1 pound new baby potatoes (cut into bite-sized pieces, quartered or cut into wedges)
  • 2 sweet apples (peeled, cored, and diced)
  • 2 cups apple cider (hard apple cider can be used)
  • ¼ cup apple cider vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon curry
  • 1 teaspoon cinnamon
  • 2 bay leaves
  • ¾ cup coconut milk
  • 1 tablespoon cornstarch

Instructions
 

  • In a 6-quart slow cooker add all ingredients except coconut milk and cornstarch. Cover and cook on low for 6 to 8 hours or until the pork and vegetables are tender.
  • In a small bowl add coconut milk and whisk in cornstarch. Add to the crockpot and stir. Let sit in slow cooker without lid on to thicken about 15 to 20 minutes.
  • Adjust salt and pepper and serve over cooked rice.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Add 1 cup frozen peas or corn that last hour of cooking. Adjust any seasoning to your taste. Chicken breast or turkey can be substituted for the pork.
  • SERVING SUGGESTIONS: Garnish with fresh parsley, adjust salt and pepper as needed. Serve over cooked rice or riced cauliflower with crusty bread. 
  • TOP TIPS: Prep all ingredients in advance and place in the slow cooker covered in plastic wrap in your fridge. Then, all you have to do the day you want to cook this is turn it on!
  • INSTANT POT: This recipe will work in a pressure cooker! Saute (high) the vegetables in olive oil for about 5 to 10 minutes until they start to turn golden. Add all remaining ingredients (except cornstarch) and pressure cook (high) 25 minutes. Quick release the steam, carefully remove lid, then add corn starch slurry. Set the pot on the saute (low) setting and stir until the sauce starts to thicken.

Nutrition

Calories: 269kcalCarbohydrates: 22gProtein: 16gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 46mgSodium: 373mgPotassium: 693mgFiber: 3gSugar: 8gVitamin A: 3356IUVitamin C: 15mgCalcium: 45mgIron: 2mg
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