Tuesday, May 8, 2012

Crock Pot: Pork Cacciatore

As the wife of a former Pork Producer, I had to learn my way around the 'other white meat'. This recipe, adapted from one I found on All Recipes (dot) com, is packed full of flavor, healthy veggies, and lean pork!

First order of business? Grab a bottle of wine, as Julia Child used to say (and I'm paraphrasing), maybe a bit of it will wind up in your dish as well. For this meal, might I suggest a nice dry white?


  • 2 T olive oil
  • 1 large onion, sliced
  • 1 pork roast (loin)
  • 1 jar pasta sauce
  • 1 can diced tomatoes
  • 1 green bell pepper sliced
  • 1 pkg fresh mushrooms, sliced
  • 2 large cloves garlic, minced
  • 2 T Italian seasoning
  • 1 T basil
  • 1/2 cup dry white wine (see I told you!)
  • 2 cups grated Parmesan cheese (use the good stuff and grate it yourself)



  • In a large cast iron skillet, brown pork roast thoroughly and then place in crock pot.

  • In the same pan, cook onion in oil until caramelized. Add garlic and allow to cook for 2 minutes. Reserve. 

  • Do the same with the mushrooms until they are nicely cooked. If your pan is small, cook mushrooms in two batches so that their natural moisture doesn't 'steam' them. Reserve.

  • Now sweat the green peppers.

  • Combine all of the vegetables, pasta sauce, seasoning and wine. Pour over pork roast in crock pot and allow to simmer for 4-6 hours on medium. 

Since there is a vast difference in crock pots, you might want to adjust the setting. Mine cooks very hot and I make sure that it's simmering but not outright bubbling.

  • Spoon Pork Cacciatore over pasta and then sprinkle with a goodly amount of grated cheese, allowing it to melt!

Serve with the remaining white wine - or a new bottle - and ENJOY!

    NOTE: this would also make an excellent (and quicker) meatless dish, served over pasta or zucchini.