Slow Cooker Pork with Sweet Potato, Brussels Sprouts and Gentle Cider-Cranberry Sage Sauce

Name: Slow Cooker Pork with Sweet Potato, Brussels Sprouts and Gentle Cider-Cranberry Sage Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1.75 lb boneless pork shoulder, cubed; 1.1 lb sweet potato; 10.5 oz Brussels sprouts; 1.25 cups yellow onion; 4 cloves garlic; 1 cup apple cider; 3/4 cup chicken broth; 1/3 cup dried cranberries; 2 tbsp tomato paste; 1 tbsp apple cider vinegar; 2 tbsp fresh sage; 1 tsp sweet paprika; 1/2 tsp black pepper; 1 1/4 tsp salt; 1 tbsp olive oil; 1 tbsp cornstarch; 1 tbsp water; 2 tbsp fresh parsley

An original slow cooker dish featuring tender pork pieces slowly cooked with sweet potato and onion, finished with Brussels sprouts and a silky apple cider, dried cranberry and sage sauce. Balanced, comforting, and perfect as a complete one-pot meal.

20 minPrep

360 minCook

380 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

800 g boneless pork shoulder, cubed (cut into 1.5-inch cubes)
500 g sweet potato (peeled and cubed)
300 g Brussels sprouts (halved)
180 g yellow onion (thickly sliced)
4 cloves garlic (minced)
240 ml apple cider (non-alcoholic, still)
180 ml chicken broth (or vegetable broth)
50 g dried cranberries (roughly chopped)
30 g tomato paste
15 ml apple cider vinegar
6 g fresh sage (chopped)
4 g sweet paprika
2 g black pepper
8 g salt (or to taste)
15 ml olive oil
8 g cornstarch
15 ml water (to mix with cornstarch)
8 g fresh parsley (chopped, for finishing)

Nutrition facts

per serving

462 kcal

Calories

33 g

Protein

29 g

Carbs

24 g

Fat

5 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. Season the pork shoulder with the salt, black pepper, and sweet paprika.
2
2. Heat a large skillet over medium-high heat. Add the olive oil and brown the pork for 4 to 5 minutes, turning to sear several sides. It does not need to cook through.
3
3. Transfer the browned pork to the slow cooker. Add the sweet potato, yellow onion, and minced garlic.
4
4. In a bowl, mix the apple cider, chicken broth, tomato paste, apple cider vinegar, dried cranberries, and fresh sage. Pour this mixture over the pork and vegetables.
5
5. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours. If you want to check the final temperature, the pork should be thoroughly hot, at least 165°F / 74°C, and tender when pierced.
6
6. Uncover and add the Brussels sprouts. Cover again and cook for 45 to 60 minutes more on LOW, or 25 to 30 minutes more on HIGH, until the sprouts are tender but still bright green.
7
7. Stir the cornstarch with the water to make a smooth slurry. Add it to the slow cooker, stir gently, and cook 10 to 15 minutes more on HIGH until the sauce lightly thickens.
8
8. Taste and adjust salt if needed. Serve hot with fresh parsley on top. If you want to keep it warm before serving, use the WARM setting, around 140°F to 165°F / 60°C to 74°C.

Chef tips

Browning the pork before slow cooking adds deeper flavor to the sauce. For better texture, add the Brussels sprouts near the end as directed and avoid overcooking them.

Substitutions

You can use boneless turkey thigh instead of pork. Yellow onion can be replaced with shallots, and fresh sage with 1 teaspoon dried sage. If you do not have apple cider, use unsweetened apple juice plus an extra 1 teaspoon apple cider vinegar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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