There’s something truly magical about a slow cooker. It takes simple, humble ingredients and transforms them into a rich, deeply flavorful meal with almost zero effort. This Slow Cooker Pork with Leeks is the perfect example! We’re talking about fall-apart tender pork shoulder, sweet, silky leeks, and a savory broth that practically begs to be soaked up with crusty bread. It’s the ultimate comfort food for a busy weeknight or a lazy Sunday. Just set it, forget it, and come home to a house that smells absolutely divine.
Ingredients
• 2 lbs / 900g pork butt, chopped into 1-inch cubes
• 2 large leeks, white and light green parts only, cleaned and chopped
• 1 cup / 150g cherry tomatoes, halved
• 1 green bell pepper, sliced
• 4 tbsp / 60ml olive oil
• 5 cups / 1.2L beef broth
• 1 tsp / 5g salt
• 2 tsp / 6g cayenne pepper
• ½ tsp / 1g black pepper, freshly ground
• 3 bay leaves
• Optional: Grated Parmesan cheese for serving
Instructions
1. Directions
2. Place the cubed pork butt, chopped leeks, halved cherry tomatoes, and sliced green bell pepper into the basin of your slow cooker.
3. Drizzle the olive oil over the . Sprinkle with salt, cayenne pepper, and freshly ground black pepper.
4. Add the bay leaves and pour the beef broth over everything. Give it a gentle stir to combine.
5. Secure the lid and set your slow cooker to cook on LOW for 8 hours or on HIGH for 4-5 hours, until the pork is completely tender.
6. Once cooked, carefully remove and discard the bay leaves.
7. Serve immediately, spooning the pork, vegetables, and savory broth into bowls. Garnish with a sprinkle of Parmesan cheese, if desired.
Nutritional Information
• Per Serving: Calories 434 | Total Fats: 20.8g | Net Carbs: 6.4g | Protein: 52g | Fiber: 1.2g
Pro Tips
• For a deeper, richer flavor, sear the pork cubes in a hot, oiled skillet until browned on all sides before adding them to the slow cooker.
• Leeks can hide a lot of grit. To clean them properly, slice them first, then place the pieces in a bowl of cold water and swish them around. Let the grit sink to the bottom before scooping the leeks out.
• If you prefer a thicker sauce, remove the cooked pork and vegetables. Make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then whisk it into the liquid in the slow cooker. Cook on HIGH for 15-20 minutes until thickened.
FAQ
Q: What cut of pork is best for this slow cooker recipe
A: The recipe calls for 2 lbs (900g) of pork butt, also known as pork shoulder, which becomes exceptionally tender and falls apart when slow-cooked.
Q: How long does it take to cook pork in a slow cooker
A: For this recipe, you should cook the pork on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is completely tender.
Q: Can I make the sauce thicker in this pork and leek dish
A: Yes. To thicken the sauce, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Whisk it into the liquid in the slow cooker and cook on HIGH for 15-20 minutes until it has thickened.
Q: Do I need to brown the pork before putting it in the slow cooker
A: Browning the pork is an optional step, but it is recommended for developing a deeper, richer flavor in the final dish. Simply sear the pork cubes in a hot skillet before adding them to the slow cooker.
