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Paleo Slow-cooker Pork Stew

What do you get when you take leftover pork chops and a lot of garden vegetables? A delicious stew! This recipe would be easy to convert to a vegetarian meal. 

Course Main Course
Cuisine American
Keyword paleo, pork stew, slow-cooker, stew, vegetarian option
Prep Time 10 minutes
Cook Time 4 hours
Pork Marinade 2 hours
Total Time 4 hours 10 minutes
Servings 4 people
Author Babbling Panda


For the pork:

  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • to taste iodized salt
  • to taste black ground pepper

For the stew:

  • 2.5 cups chicken broth homemade or store-bought
  • 1.5 cans full-fat coconut milk
  • 3 pork chops, cubed
  • 1 tbsp coconut oil
  • 1 yellow onion, sliced
  • 1 lb cremini mushrooms, quartered
  • 5 carrots, small to medium, sliced
  • 1/2 head cauliflower, roughly chopped
  • 1 tbsp oregano
  • 1 tsp paprika
  • to taste salt and pepper
  • 1 pc ham skin optional, for extra flavour
  • 1/4 cup fresh cilantro, finely chopped
  • dash nutritional yeast optional
  • sprinkle mozzarella optional, instead of yeast


  1. If you have leftover pork in your fridge, you can skip this step. If you don't, quickly marinate the pork so that it has the same flavour and tenderness that mine did. 

  2. For the pork: Put on a baking try or in a casserole dish. Cover with the olive oil, white vinegar and half of the salt and paper. Flip pork over and salt and pepper the other side. Set in fridge and let marinate for two hours or more. You can even do this the night before and let it sit overnight. 

  3. While the pork marinates, prep the other ingredients. 

  4. Heat a frying pan on medium with 1 tbsp coconut oil. Slice the yellow onion and add to frying pan. Quarter the mushrooms into four equal parts and saute in a frying pan with the onions. (Add extra mushrooms if you're making the vegetarian version). Once onions are soft and mushrooms are browned,  place in slow cooker. 

  5. Peel and slice your carrots and place them into the slow cooker with the mushrooms and onions. I used 5 carrots because I like a lot of them, but feel free to add or subtract to your family's tastes. 

  6. Roughly chop a half head of cauliflower and set to the side to be added later.  

  7. Preheat your oven to 400F. After two hours of marinating, take the pork chops out of the fridge and cook in the oven for 15-20 minutes until done. Take out and set aside to cool.

  8. While the pork cools enough to cut, add the chicken broth, coconut milk, oregano, paprika and salt & pepper. Here is where I added the ham skin! This is optional and will just add a bit more flavour. We had a bit of skin leftover from making ham sandwiches and threw it in! 

  9. Cube the pork chops, now that they are cooled, and add it to the slow cooker. Give it a quick stir and turn it on. Leave it on for 3 hours on high or 5-6 hours on low. 

  10. Place in your favourite bowl. Chop the cilantro and sprinkle on top. Add nutritional yeast (if dairy-free) or grated cheese on top of the cilantro, if desired. 

    And enjoy!