Slow Cooker Pork with Zucchini, White Grapes, and a Gentle Fennel, Lemon, and Tarragon Sauce
An original slow cooker dish with tender pork pieces slowly cooked with shallots, fennel, and white grapes, then finished with zucchini and a light, aromatic lemon-tarragon sauce. Balanced, juicy, and elegant for a comforting dinner.
Ingredients
- 800 g pork shoulder, cubed (cut into 1.5-2 inch cubes)
- 300 g zucchini (thick half-moons)
- 180 g seedless white grapes (whole)
- 220 g fennel bulb (thinly sliced)
- 120 g shallots (peeled and halved)
- 12 g garlic (minced)
- 180 ml chicken broth (low sodium if possible)
- 80 ml dry white wine (optional but recommended)
- 15 ml olive oil (for browning)
- 1 unit lemon zest (yellow part only)
- 30 ml lemon juice (freshly squeezed)
- 8 g fresh tarragon (chopped)
- 8 g cornstarch (for thickening at the end)
- 15 ml water (to mix with cornstarch)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
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
Instructions
- 1
1. Season the pork cubes all over with the salt and black pepper.
- 2
2. Heat a large skillet over medium-high heat and add the olive oil. Brown the pork in 2 batches for 2-3 minutes per side, just until colored. Transfer the pork to the slow cooker.
- 3
3. Add the fennel, shallots, garlic, white grapes, chicken broth, white wine, lemon zest, and half of the lemon juice to the slow cooker.
- 4
4. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours, until the pork is tender. If you want to check the pork’s internal temperature, it should reach at least 145°F / 63°C, though this dish becomes more succulent with longer slow cooking.
- 5
5. Uncover, add the zucchini, and cover again. Cook for 30 more minutes on HIGH, or until the zucchini is tender but not falling apart.
- 6
6. Mix the cornstarch with the water in a small bowl until smooth. Stir it into the slow cooker along with the remaining lemon juice.
- 7
7. Cook for 10-15 more minutes on HIGH, uncovered or loosely covered, until the sauce lightly thickens.
- 8
8. Turn off the slow cooker, add the chopped fresh tarragon, and adjust salt and pepper if needed. Serve hot, spooning grapes, fennel, and zucchini over each portion.
Chef tips
For deeper flavor, deglaze the browning skillet with a spoonful of the broth before adding that liquid to the slow cooker. Do not add the zucchini at the beginning so it keeps its shape.
Substitutions
You can swap the shallots for sweet onion, the tarragon for parsley or dill, and the white wine for the same extra amount of chicken broth.
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 imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-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
Illustrative imageVictorinox 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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