Slow Cooker Pork Stroganoff is a super easy, creamy tender dish.
I started making it in the Azores because pork roasts are easier to access than veal or beef stewing meat. They also have lots of variation on culinary creams.
Cooked in the slow cooker, this was ever so tender and creamy. I added the mushroom only during the last hour of cooking because I didn’t want them to disintegrate and disappear. Same with the sour cream- I didn’t want it to separate if it ‘overcooked’.
The pork turned out to be ‘melt in your mouth’ delicious!
I served this over German Spatzle noodles and it was a real hit. You could also serve it over broad egg noodles or even over rice.
Chef’s Tips for Pork Stroganoff
- You could use a pork loin roast but it will be a bit drier and not as tender.
- I had a fair bit of broth at the end of the four hours of cooking. I actually removed about a cup and set it aside. I then thickened a cup of the remaining broth and mixed it back into the stroganoff. So use your judgement. You want a creamy, thick sauce- not a thin runny one.
- Substitute corn starch for the flour if you want gluten free.
- I used my excess broth with more chicken broth and mushroom to make a quick soup!
- Check the seasoning at the end of the 4 hours! The flavours here are quite delicate so if you can’t taste the paprika you aren’t getting the spirit of the dish! I tweaked the salt and the paprika to my taste.
- Leftover keep well in the fridge. It does freeze but the sour cream may look a bit clumpy upon reheating.
- Reheat gently so the sour cream doesn’t separate.
Wine Pairing for Slow Cooker Pork Stroganoff
I served this with an Ontario 2027 Cellars Chardonnay. It was lightly oaked, had nice balance and most of all good acidity to cut through the cream sauce. A Chenin Blanc, Viognier or Pinot Grigio would work as well.
If you are a red fan I would suggest a medium bodied, fruity style like a Beaujolais or a Southern Rhone GSM blend.
- 3 lbs pork shoulder roast
- 2 Tbsps oil
- 6 Tbsps Flour divided 4 + 2 (or sub 3 Tbsp corn starch 2 + 1)
- 2 tsp salt divided 1 + 1
- 2 tsp paprika divided 1 + 1
- 1 yellow onion diced
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 2 cups chicken broth
- 1 Tbsp tomato paste
- 8 oz mushrooms sliced thickly
- 1 sprig fresh thyme or 1/2 tsp dried
- 1/4 cup sour cream
- fresh parsley for garnish optional
- Cut pork roast into 1 1/2" cubes removing any thick fat veins.
- Toss pork in a bag with 1/4 cup flour, 1 tsp salt and 1 tsp paprika to coat uniformly.
- Heat the oil in a large skillet and brown the pork in one layer. Work in batches if necessary.
- Add onion and garlic to a slow cooker.
- Combine broth, wine, tomato paste, remaining salt and paprika in a cup. Add pork to the slow cooker. Pour broth mixture into the skillet and scrape up any brown bits. Stir to mix evenly and pour over the pork in the slow cooker.
- Cook on high 3 hours. Add the mushrooms and the sour cream and cook 1 hour more.
- After the 4th hour, check the seasonings and adjust if necessary. If you want the sauce to be thicker remove a cup of broth and dissolve 1 Tbsp of flour in the hot broth. Microwave 1 minute and stir. Repeat until the sauce has thickened and then add back into the slow cooker. Mix well.
- Serve over egg noodles, rice or spatzle. Garnish with parsley if desired.