This slow cooker pork with potatoes and onions is the kind of hands-off dinner that tastes like you worked all day—tender pork, buttery potatoes, and sweet onions in a savory, spoonable broth.
Why you’ll love this recipe
- Minimal prep: a quick sear is optional, but adds great flavor.
- All-in-one meal: protein and potatoes cook together.
- Family-friendly: simple seasonings, cozy comfort-food vibes.
- Great leftovers: even better the next day.
Ingredients you’ll need
- 3 to 4 lb pork shoulder (Boston butt), cut into 3-inch chunks
- 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
- 2 large yellow onions, halved and sliced
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp olive oil (only if searing)
- 2 tbsp cornstarch + 2 tbsp cold water (optional, to thicken)
- Chopped parsley (optional, for serving)
Best pork to use
Pork shoulder is the best choice here because it stays juicy and turns fork-tender after a long cook. Pork loin is leaner and can dry out in a slow cooker, so if you use it, plan on a shorter cook time and add extra broth.
How to make slow cooker pork with potatoes and onions
- Optional sear: Pat pork dry and season with salt, pepper, paprika, and thyme. Heat olive oil in a large skillet over medium-high heat and sear pork on 2 sides until browned (about 2–3 minutes per side). Transfer to the slow cooker.
- Layer the vegetables: Add onions, potatoes, and garlic to the slow cooker. Nestle pork on top (or mix it in—either works).
- Add the liquid: Whisk together broth, Worcestershire, and Dijon. Pour over everything.
- Cook: Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until pork is very tender and potatoes are cooked through.
- Adjust and serve: Taste the broth and add salt/pepper if needed. Spoon pork, potatoes, and onions into bowls with plenty of the juices.
Optional: thicken the broth
If you want more of a gravy-style finish, stir together cornstarch and cold water. Turn the slow cooker to HIGH, stir in the slurry, cover, and cook 10–15 minutes until slightly thickened.
Tips for the best results
- Don’t cut potatoes too small: Larger chunks hold their shape through a long cook.
- Keep the lid on: Every peek can add 20–30 minutes to the cook time.
- Balance the seasoning at the end: A final pinch of salt or a splash of Worcestershire can wake everything up.
- Fat cap is fine: Pork shoulder fat melts into the broth; skim if you prefer a leaner finish.
Serving ideas
- Serve as-is in bowls with parsley.
- Add a simple side salad or steamed green beans for something fresh.
- Spoon over buttered egg noodles if you want an extra-hearty plate.
Storage and reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop with a splash of broth, or microwave in short bursts, stirring in between.
Recipe: Slow Cooker Pork with Potatoes and Onions
- Prep time: 15 minutes (plus optional sear)
- Cook time: 8–9 hours on LOW or 4–5 hours on HIGH
- Servings: 6
- Step 1: Season pork with salt, pepper, smoked paprika, and thyme. Optional: sear in a hot skillet with olive oil until browned.
- Step 2: Add onions, potatoes, and garlic to the slow cooker. Add pork.
- Step 3: Whisk broth, Worcestershire, and Dijon; pour into slow cooker.
- Step 4: Cook covered on LOW 8–9 hours (or HIGH 4–5 hours) until pork is fork-tender and potatoes are done.
- Step 5 (optional): Thicken with cornstarch slurry on HIGH for 10–15 minutes.
- Step 6: Taste, adjust seasoning, and serve with the cooking juices.
