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Pork in sour cream sauce in a slow cooker

Slow-Cooker Pork in Sour Cream Sauce

A simple, quick braise for the whole family! Pork in sour cream sauce is easy to make in the slow cooker and doesn't tie you to the stove. The sauce and onion tenderize the meat, keeping it juicy and meltingly soft!

Maria

Recipe author

Pork in sour cream sauce in a slow cooker

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Composition / ingredients

Servings:

Pork (boneless)

700

Sour cream

200

Water

100

Onion

Flour

Vegetable oil

Dry spices (for pork)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 11 g

Fats 61 % 20 g

Carbohydrates 6 % 2 g

231 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How to make delicious pork in sour cream sauce in a slow cooker? It's easy! First, gather your ingredients. What meat can you use besides pork? Anything — beef, lamb, chicken, or turkey all work. Just keep in mind that the calorie count and cooking time will change.
Step 2:

Rinse the pork, pat it dry, and cut it into medium pieces. Use boneless pork — just the meat. Pick whatever cut you like: leg, shoulder, loin, neck, tenderloin, and so on. I used shoulder, trimmed of the excess fat.
Step 3:

Peel the onion and cut it into half-moons.
Step 4:

Stir the water, flour, and spices into the sour cream, whisking out any lumps. For more sauce, increase the sour cream and water by half. Any fat content of sour cream works; I used 15%. The flour and water both thicken the sauce and keep the sour cream from curdling.
Step 5:

Set the slow cooker to "Fry" for 20 minutes and heat the oil in the pot.
Step 6:

Add the pork and stir to coat it in the oil. Cook, stirring occasionally, until browned.
Step 7:

Add the onion and cook, stirring, for another 2 minutes.
Step 8:

Switch the slow cooker to "Stew" and set it for 40 minutes. The exact stewing time depends on your slow cooker's make and model, the temperature, and the cut of pork — fattier neck and shoulder soften faster than firmer loin and leg.
Step 9:

Pour the sour cream mixture over the meat and stir. Cover and stew until the meat is tender for the rest of the time. If it's boiling too hard, lower the temperature by about 10°F (5°C), if your machine allows it. Enjoy!

For more tips and tricks, see our article: "Cream and sour cream in a sauce: how to keep them from curdling."
Since everyone's tolerance for salty, sweet, bitter, tangy, sour, and spicy is different, always season to your own taste. If you're using a seasoning for the first time, remember that some are easy to overdo (chili pepper, for one).
Keep in mind that the cooking time and setting here are approximate. Every slow cooker behaves differently — even identical models from the same maker can have their quirks. Before trying a new dish in yours, read the manual, then start with dishes you already know before moving on to new ones, dialing in the setting and timing to suit your own machine.