Slow Cooker Pork and Potato Stew with Paprika

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes

Quick Ingredients

• 2.5 lb (1.1 kg) boneless pork shoulder, cut in 1.5-inch cubes
• 2 lb (900 g) Yukon Gold potatoes, peeled and cubed
• 2 large yellow onions, sliced
• 2 medium carrots, sliced
• 4 cloves garlic, minced
• 1 red bell pepper, sliced (optional but recommended)
• 2 tbsp vegetable oil
• 1.5 tbsp sweet paprika + 1 tsp smoked paprika
• 1 can (14.5 oz / 400 g) crushed or diced tomatoes
• 1 tbsp tomato paste
• 4 cups (1 L) low-sodium chicken or beef broth
• 1 bay leaf, 1 tsp dried thyme, 1 tsp dried marjoram or oregano
• 2 tsp kosher salt, 1 tsp black pepper (plus more to taste)
• 2 tbsp chopped fresh parsley
• 2–4 tbsp sour cream (optional, for serving)

Do This

• 1. Pat pork dry, season with salt and pepper. Prep all vegetables and set aside.
• 2. Brown pork in hot oil in a heavy pot over medium-high heat in batches; remove to a plate.
• 3. In the same pot, cook onions, carrots, and bell pepper until soft; stir in garlic and tomato paste.
• 4. Sprinkle in paprikas and herbs; cook briefly, then add tomatoes and broth. Return pork and bay leaf.
• 5. Bring to a simmer, cover, and cook on low for about 1 hour 15 minutes, stirring occasionally.
• 6. Add potatoes, re-cover, and simmer 35–45 minutes, until pork and potatoes are very tender.
• 7. Adjust seasoning with salt, pepper, and a splash of vinegar if desired. Garnish with parsley and sour cream; serve hot.

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Why You’ll Love This Recipe

• Slow-cooked pork shoulder becomes incredibly tender, almost melting into the rich sauce.
• Smoky-sweet paprika and tomatoes create a deep, comforting flavor with simple pantry ingredients.
• Hearty potatoes turn this into a complete one-pot meal that feels cozy and satisfying.
• Flexible cooking: make it on the stovetop or let the oven do the work in a Dutch oven.

Grocery List

• Produce: Yellow onions, garlic, carrots, red bell pepper, Yukon Gold potatoes, fresh parsley, lemon (optional) or small bottle of vinegar.
• Dairy: Sour cream (or heavy cream) for serving (optional but recommended).
• Pantry: Boneless pork shoulder, vegetable oil, canned crushed or diced tomatoes, tomato paste, sweet paprika, smoked paprika, hot paprika or cayenne (optional), chicken or beef broth, bay leaf, dried thyme, dried marjoram or oregano, kosher salt, black pepper.

Full Ingredients

For the Stew

• 2.5 lb (1.1 kg) boneless pork shoulder (pork butt), trimmed of excess hard fat and cut into 1.5-inch cubes
• 2 tsp kosher salt, divided (plus more to taste)
• 1 tsp freshly ground black pepper, divided (plus more to taste)
• 2 tbsp vegetable oil or other neutral oil
• 2 large yellow onions, halved and thinly sliced (about 3 cups)
• 2 medium carrots, peeled and sliced into 0.5-inch rounds
• 1 red bell pepper, cored and sliced into thin strips (optional but adds nice sweetness and color)
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1.5 tbsp sweet Hungarian paprika
• 1 tsp smoked paprika
• 0.25–0.5 tsp hot paprika or cayenne pepper (optional, to taste)
• 1 can (14.5 oz / 400 g) crushed or diced tomatoes with their juices
• 4 cups (1 L) low-sodium chicken or beef broth
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 tsp dried marjoram or dried oregano
• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1.5-inch chunks

For Finishing & Serving

• 2 tbsp chopped fresh parsley leaves
• 1–2 tsp red wine vinegar or lemon juice, to brighten (optional but recommended)
• 2–4 tbsp sour cream or heavy cream, for swirling in or dolloping on top (optional)
• Crusty bread or buttered noodles, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the pork and vegetables

Pat the pork shoulder cubes dry with paper towels. This helps them brown nicely instead of steaming. Place the pork in a bowl and season with 1.5 tsp of the kosher salt and 0.5 tsp of the black pepper. Toss to coat evenly and let it sit at room temperature while you prepare the vegetables.

Slice the onions, carrots, and bell pepper (if using), mince the garlic, and peel and chunk the potatoes. Keep the potatoes in a bowl of cold water to prevent browning while you start cooking. Measure out the paprikas, dried herbs, tomato paste, and open the can of tomatoes so everything is ready to go.

Step 2: Brown the pork

Heat a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity) over medium-high heat. Add the vegetable oil. When the oil is shimmering and hot, add about half of the pork in a single layer, without crowding the pot. Let the pieces sear undisturbed for 3–4 minutes, until well browned on the underside.

Flip the pork and brown the other sides for another 3–4 minutes, then transfer the browned pieces to a plate. Repeat with the remaining pork, adding a bit more oil if the pot looks dry. Browning builds deep flavor for the stew, so take your time with this step. Do not worry if browned bits (fond) stick to the bottom; they will dissolve into the sauce later.

Step 3: Soften the onions and aromatics

Reduce the heat to medium. In the same pot, with all those flavorful browned bits, add the sliced onions, carrots, and bell pepper. Sprinkle with the remaining 0.5 tsp salt and 0.5 tsp black pepper. Cook, stirring often, for 8–10 minutes, until the onions are very soft and starting to turn golden, and the carrots are beginning to soften.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the tomato paste and cook for another 1–2 minutes, stirring constantly. The tomato paste should darken slightly in color; this caramelization adds sweetness and depth to the finished stew.

Step 4: Build the paprika-tomato base

Sprinkle in the sweet paprika, smoked paprika, and hot paprika or cayenne (if using). Stir continuously for 30 seconds, coating the vegetables well. Paprika can burn easily, so keep the heat at medium and do not walk away. You want the spices to bloom and become fragrant, not to darken too much.

Immediately pour in the canned tomatoes with their juices and stir, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the broth, bay leaf, thyme, and marjoram or oregano. Stir well to combine. Return the browned pork and any accumulated juices from the plate back into the pot, nestling the meat into the liquid.

Step 5: Slow-cook until the pork is very tender

Bring the stew up to a gentle simmer over medium-high heat. Once it starts to bubble, reduce the heat to low so it simmers quietly with only occasional small bubbles breaking the surface. Cover the pot with a lid, leaving it slightly ajar if it threatens to boil too vigorously.

Simmer for about 1 hour 15 minutes, stirring every 15–20 minutes to prevent sticking. Adjust the heat as needed to maintain a gentle simmer. At this point, the pork should be starting to become quite tender, though it may not be completely falling-apart soft yet. If using an oven, you can alternatively cover the pot and place it in a 325°F (165°C) oven for this stage.

Step 6: Add the potatoes and finish cooking

Drain the potato chunks and add them to the pot, stirring them into the simmering stew so they are mostly submerged in the liquid. If the stew looks very thick and the potatoes are not covered, add a little extra broth or water, 0.25–0.5 cup at a time.

Re-cover the pot and continue to simmer on low for another 35–45 minutes, until the potatoes and pork are both very tender. A fork should slide easily into the potatoes, and the pork should be easy to break apart with a spoon. The sauce should have thickened slightly and taken on a deep red-orange color from the tomatoes and paprika.

Step 7: Adjust seasoning and serve

Fish out and discard the bay leaf. Taste the stew and adjust the seasoning. Add more salt and pepper if needed. If the flavors taste a bit flat, stir in 1–2 tsp of red wine vinegar or a squeeze of lemon juice to brighten the stew. If you prefer a creamier finish, stir in 2–4 tbsp of sour cream or heavy cream off the heat, or simply offer it at the table for people to dollop on top of their bowls.

Stir in the chopped fresh parsley just before serving. Ladle the stew into warm bowls, making sure everyone gets a good mix of pork and potatoes. Serve hot, optionally with crusty bread or over buttered egg noodles to soak up the rich, paprika-tomato broth.

Pro Tips

• Choose the right cut of pork: Pork shoulder (pork butt) is ideal because it has enough fat and connective tissue to become meltingly tender when slow-cooked. Avoid lean cuts like loin, which can turn dry.
• Do not rush the browning: Browning the pork properly adds a huge amount of flavor. Work in batches and let each side get nicely golden rather than stirring constantly.
• Protect the paprika: Paprika burns quickly and turns bitter. Always add it after the vegetables have softened, then quickly add liquid within 30–60 seconds.
• Adjust consistency at the end: If the stew is too thin, simmer uncovered for 10–15 minutes to reduce. If it is too thick, stir in a splash of hot broth or water until you like the texture.
• Make it ahead: This stew tastes even better the next day after the flavors meld, so it is a great make-ahead option for busy evenings or entertaining.

Variations

• Smokier version: Increase the smoked paprika to 2 tsp and use smoked salt or a splash of liquid smoke for a campfire-like depth.
• Spicy kick: Add 0.5–1 tsp hot paprika or cayenne, and finish each bowl with a drizzle of chili oil for those who enjoy more heat.
• More vegetables: Stir in a cup of frozen peas or green beans during the last 10 minutes of cooking for extra color and nutrition, or add cubed parsnips or celery root with the potatoes.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors actually improve as it rests, making this an excellent make-ahead meal. Reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened too much. Stir occasionally until hot all the way through.

For longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. If you know you will be freezing the stew, you may want to cook the potatoes slightly underdone so they hold their texture better after reheating.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without sour cream or bread): about 520 calories; 32 g protein; 30 g fat; 25 g carbohydrates; 4 g fiber; 6 g sugar; 800 mg sodium. Actual values will vary based on the exact ingredients and brands you use, and any optional additions or garnishes.