Crockpot Cheddar Herb Pulled Pork Stew for Easy Weeknights

Cozy up with this comforting slow cooker stew featuring tender pulled pork shoulder, hearty vegetables, and a rich herb broth topped with sharp melted cheddar. It is a wonderfully satisfying, hands-off meal that brings warmth to chilly autumn evenings without requiring any stovetop browning.

Ingredients

• 3 lb pork shoulder roast
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• 3 cups chicken broth
• 1 yellow onion, chopped
• 3 carrots, sliced
• 3 russet potatoes, peeled and diced
• 2 cups shredded sharp white cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Place the chopped onion, sliced carrots, and diced potatoes at the bottom of the slow cooker insert.
2. Season the pork shoulder roast with salt, black pepper, garlic powder, and dried thyme, then place it on top of the vegetables.
3. Pour the chicken broth around the roast.
4. Cover and cook on LOW for 8 hours or until the pork reaches an internal temperature of at least 145 F and falls apart easily with a fork.
5. Remove the pork from the slow cooker, shred it using two forks, and return the meat to the stew, stirring well.
6. Sprinkle the shredded sharp white cheddar cheese evenly over the top of the hot stew, cover for 5 minutes until melted, and garnish with fresh parsley before serving.

Tips

• Serve with crusty rustic bread or garlic toast for dipping.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Add the cheese just before serving to get the best melted texture.