Slow Cooker Apple Cider Pork Stew: Budget-Friendly Fall Comfort

Slow Cooker Apple Cider Pork Stew: Budget-Friendly Fall Comfort

Stews are a fall favorite, but they can sometimes feel heavy or one-note. This version keeps all the comfort while adding brightness from apple cider and bold depth from Shawhan Farms Dap’s Cajun Blackened Seasoning. Even better — pork shoulder makes it budget-friendly without skimping on flavor.

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Ingredients (Serves 6)

  • 2 lbs boneless pork shoulder, cut into 1½–2-inch cubes
  • 2 teaspoons Shawhan Farms Dap’s Cajun Blackened Seasoning, divided
  • ¼ cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 3 carrots, peeled and cut into large chunks
  • 2 parsnips (or potatoes), cut into large chunks
  • 2 cups butternut squash, cubed (add late; see Tips)
  • 2 cloves garlic, minced
  • 1 cup apple cider (not vinegar)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon kosher salt (plus more to taste)
  • Freshly ground black pepper
  • Chopped parsley, for garnish

Instructions

  1. Season the pork: Place pork cubes in a bowl with 1 teaspoon Dap’s Cajun Blackened Seasoning. Toss well and let sit while you chop the vegetables.
  2. Dredge & brown: Just before cooking, dredge the pork lightly in flour, shaking off excess. Heat 1 tablespoon oil in a skillet. Sear pork in batches until browned; transfer to slow cooker.
  3. Sauté aromatics: In the same pan, add remaining oil, onion, carrots, parsnips, and garlic. Cook 3–4 minutes, scraping up browned bits; transfer to slow cooker.
  4. Build the stew: Stir in butternut squash, apple cider, broth, tomato paste, 1 teaspoon Dap’s (reserve remaining ½ teaspoon), bay leaf, salt, and pepper.
  5. Cook low and slow: Cover and cook on LOW for 7–8 hours (or HIGH for 4–5) until pork is tender.
  6. Finish & serve: Stir in the reserved ½ teaspoon Dap’s. Taste and adjust with salt, pepper, and a splash of apple cider vinegar or lemon juice. Ladle into bowls, garnish with parsley, and serve warm.

Tips to Make It Work

  • Veggie size & timing (no mush): Cut roots into large 1½–2-inch chunks. Add butternut squash in the last 2–3 hours on LOW (or last 60–90 minutes on HIGH).
  • Dredging trick: Season first, dredge just before browning. This keeps flavor locked in and broth thickened without gumminess.
  • Layer the seasoning: Holding back a little Dap’s until the end keeps the flavor fresh and prevents it from tasting flat.
  • Freezer-friendly: Cools and freezes well for up to 2 months. Thaw overnight and reheat gently.
  • Serve with grains: Brown rice, barley, farro, quinoa, or creamy grits are all great options.
  • Technique know-how: Serious Eats explains why browning the meat first makes better stew.

Quick Apple Cider Reduction

Perfect for leftovers or grain bowls.

  • 1 cup apple cider
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt

Simmer over medium heat until reduced by half and syrupy (about 8–10 minutes). Drizzle over reheated stew or veggies.

Looking for more hearty inspiration?
→ Explore more Shawhan Farms Recipes

Shawhan Farms: Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.

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