Slow-Cooker Pork and Potatoes
Fragrant, hearty pork and potatoes that couldn't be easier to make. This slow-cooker pork and potatoes is a great dish for a family lunch or dinner. Cut the potatoes into large cubes or just big, rough chunks. Everything cooks on the Stew setting, so the potatoes hold their shape and stay soft rather than falling apart. Cut the meat coarsely too, and toss in carrot, garlic, and onion for extra flavor. Serve it up with fresh or canned tomatoes.
Cooking method
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Step 1:
How do you make pork and potatoes in a slow cooker? Gather all your ingredients. Peel the vegetables and rinse them with water.
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Step 2:
Cut the pork into large pieces.
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Step 3:
Set the slow cooker to the Sauté (Fry) setting and brown the meat in a little vegetable oil.
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Step 4:
Cut the onion into medium pieces and finely chop the garlic cloves with a knife.
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Step 5:
Slice the carrot into rounds, cutting any large rounds in half.
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Step 6:
Add the vegetables to the meat and fry for 2 minutes.
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Step 7:
Cut the potatoes into large chunks.
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Step 8:
Add the potatoes to the slow cooker. Season with salt and pepper and pour in a small amount of water.
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Step 9:
Cook on the Stew setting for 1 hour. Serve the pork and potatoes hot. Enjoy!
- Keep in mind that how you cut the carrot changes the result: grated carrot melts into the sauce during cooking and blends evenly with everything else, while carrot cut into strips or sticks holds its shape.
- Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and forms harmful compounds. For how to gauge frying temperature and pick the best oil for the job (and which to avoid), see here.
- Keep in mind that the times and settings here are approximate. Every slow cooker behaves a little differently, and even identical models from the same brand can have their quirks. Before trying a new dish in yours, read the manual, then start by cooking dishes you already know before moving on to new ones, dialing in the setting and timing to suit your own machine.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
