Crock Pot Pork Cassoulet

Hearty Crock Pot Pork Cassoulet — a flavorful, slow-cooked French-inspired dish made with tender pork, white beans, and savory herbs. This easy-to-make comfort food is perfect for busy weeknights or cozy family dinners, delivering rich flavors with minimal effort. Serve this classic cassoulet with crusty bread for a satisfying meal that feels gourmet without the fuss!

Course Stew

Cuisine French

Keyword Crock Pot Cassoulet, Crock Pot Pork Recipe, Pork Cassoulet, Pork Recipes, Pork Stew

Prep Time 20

Cook Time 4

Total Time 4 20

Servings Servings

Calories 398kcal

Author Arlene Mobley - Easy Crock Pot Recipe

Ingredients

4 slices thick cut bacon, diced fried and drained
2 medium yellow onions chopped
3 medium garlic cloves minced or 1 tablespoon minced garlic
2 large carrots washed, peeled and diced.
1 teaspoon dried thyme or 6 sprigs of fresh thyme
½ teaspoon dried rosemary or 2 small sprigs of fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cans diced tomatoes, undrained 14.5-ounce cans
2 cans Great Northern beans, rinsed, drained and divided 15-ounce cans
1 lb. lean boneless pork loin roast fat trimmed and cut into 1-inch cubes
½ lb. smoked sausage cut into ½-inch cubes
2 large dried bay leaf
3 cups beef broth
2 tablespoons corn starch mixed with 2 tablespoons of cool water. optional, for thickening the broth
¼ cup finely shredded fresh Parmesan cheese optional

Instructions

In a large skillet fry the bacon over medium heat until crispy. Remove the bacon from the pan, leaving the drippings. Drain the bacon on a paper towel.
Add the onion, diced carrot, minced garlic, salt and pepper to the pan.
If using dried thyme and rosemary add it to the pan and sauté until tender, about 4 minutes.
Place the sautéed vegetable mixture into a 6 or 8-quart crock pot.
Add the smoked sausage to the hot pan and lightly brown. Remove to the crock pot.
Add the cubed pork to the hot sauté pan and sauté until lightly browned. Add the browned pork to the crock pot.
Open and pour the undrained diced tomatoes to the crock pot.
Pour half of one can of the drained and rinsed great northern beans into a large bowl and mash with a potato masher until chunky. Add them to crock pot with the remaining beans.
Open the other can of beans, drain and rinse well. Add the second can of drained beans to the slow cooker.
If using fresh thyme and rosemary (in place of the dried herbs in step 3) add them and the bay leaf to the crock pot now.
Pour the beef broth in and stir with a wooden spoon.
Place the lid on the crock pot and cook on high for 4 hours or low for 6 to 8 hours or until the cubed pork is cooked through the center.
Ladle into bowls and sprinkle with Parmesan cheese to serve. Serve with crusty bread.
Makes about 8 servings.

Notes

Dried or fresh herbs can be used.
Mashing half of one can of beans will add a creamy thickness to the broth. It is optional.

Nutrition