Slow Cooker Pork with Pear, Parsnip and Gentle Sage Sauce

Name: Slow Cooker Pork with Pear, Parsnip and Gentle Sage Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Cuisine: Fusión casera / Homestyle Fusion
Ingredients: 2.6 lb pork shoulder, cut into large chunks; 2 whole ripe but firm pear; 14 oz parsnips; 6 oz yellow onion; 4 cloves garlic; 1 1/4 cups chicken or vegetable broth; 1/2 cup heavy cream; 1/3 cup dry white wine; 1 tbsp Dijon mustard; 2 tbsp fresh sage; 2 tsp fresh thyme; 1 1/2 tbsp butter; 1 tbsp olive oil; 1 tbsp cornstarch; 1 tbsp cold water; 1 1/4 tsp salt; 1 tsp black pepper

An original slow cooker dish featuring pork shoulder slowly cooked with ripe pear, parsnip and onion, finished with a silky broth-and-sage sauce enriched with a touch of cream. The result is tender, aromatic and balanced, perfect for a comforting meal.

20 minPrep

360 minCook

380 minTotal

6Servings

Gluten-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

1200 g pork shoulder, cut into large chunks (boneless, with algo of grasa)
2 unit ripe but firm pear (pelada, without core and in wedges)
400 g parsnips (peladas and en trozos of 3 cm)
180 g yellow onion (en plumas gruesas)
4 cloves garlic (chopped)
300 ml chicken or vegetable broth (low sodium preferiblemente)
120 ml heavy cream (for the sauce final)
80 ml dry white wine (optional pero recomendado)
15 g Dijon mustard (aporta profundidad)
8 g fresh sage (chopped, more algunas leaves whole)
4 g fresh thyme (solo the hojitas)
20 g butter (for dorar)
15 ml olive oil (for dorar)
12 g cornstarch (for espesar)
15 ml cold water (for mezclar with the harina of maíz)
8 g salt (or to taste)
3 g black pepper (freshly ground)

Nutrition facts

per serving

478 kcal

Calories

35 g

Protein

18 g

Carbs

28 g

Fat

3 g

Fiber

15 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

DairyMustardSulfites

Instructions

1
1. Season the pork shoulder all over with the salt and black pepper.
2
2. Heat a large skillet over medium-high heat. Add the olive oil and butter and, once the butter has melted, brown the pork in batches for 6 to 8 minutes total, until well colored. If you want to keep the browned meat warm in the oven, set it to 200 °F / 95 °C.
3
3. Transfer the browned pork to the slow cooker. In the same skillet, add the onion, garlic, chopped sage and thyme. Cook for 2 minutes, stirring, until the onion starts to soften.
4
4. Add the dry white wine and scrape the bottom of the skillet to loosen any browned bits. Cook for 1 minute. Add the broth and Dijon mustard, mix well, and pour everything over the pork in the slow cooker.
5
5. Add the parsnips and pears around the pork. Place a few whole sage leaves on top. Cover and cook on LOW for 360 minutes, until the pork is very tender and the parsnips are soft. If your model has a HIGH setting, avoid going beyond the equivalent of 300 °F / 150 °C so the pear does not break down too much.
6
6. Carefully transfer the pork, parsnips and pears to a serving platter and keep covered. Discard the whole sage leaves if desired.
7
7. Strain or pour the cooking juices into a saucepan. Add the heavy cream and warm over medium heat without boiling hard; keep the sauce below 185 °F / 85 °C so it stays smooth.
8
8. Stir the cornstarch with the cold water to make a smooth slurry. Add it to the saucepan, stirring, and cook for 1 to 2 minutes until the sauce thickens lightly.
9
9. Taste and adjust with more salt or black pepper if needed. Serve the pork with the parsnips and pears, and spoon over the gentle sage sauce.

Chef tips

For a silkier sauce, blend a small portion of the cooked pear into the juices before adding the cream. For deeper color, brown the meat well without crowding the skillet.

Substitutions

You can swap parsnips for turnips or carrots. Fresh sage can be replaced with 1 teaspoon dried sage. If you prefer not to use wine, replace it with the same amount of extra 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 image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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
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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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