Light Pork Shoulder, Potato & Carrot Herb Broth (Slow Cooker)
A light, comforting slow cooker pork shoulder broth made with tender pork, potatoes, carrots, garlic, and herbs simmered in a flavorful chicken broth. Cozy, simple, and perfect for easy weeknight dinners or meal prep.
Equipment
- Slow cooker (Crockpot or similar, 6–8 quart recommended)
- Large skillet (optional, for browning pork)
- Sharp chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or ladle
- Ladle (for serving)
- Small bowl (for skimming fat, optional)
Ingredients
- 1 ½-2 lbs pork shoulder trimmed and cut into 1–1.5" cubes
- 2 900ml chicken broth boxed cartons - about 8 cups
- ¾ cup onion white and diced
- 2-3 cloves garlic minced
- 1 Tbsp ginger fresh and minced (or ½ tsp ground ginger)
- 2 celery stalks, diced
- 3 potatoes medium , peeled and cut into 1-inch cubes
- 2 carrots large, chopped into 1-inch pieces
- 2-3 cloves whole
- 1 tsp Herbs de Provence
- ½ tsp Italian seasoning
- 3 bay leaves
- Salt & black pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
Optional browning (adds extra flavor)
- Lightly sear the pork cubes in a skillet with a little oil until just golden on the edges. Not required, but it does deepen the flavor a bit.
Add everything to slow cooker
- Place pork, onion, garlic, ginger, celery, potatoes, and carrots into the slow cooker. Add cloves, Herbs de Provence, Italian seasoning, and bay leaves. Pour in chicken broth.
Slow cook
- Low: 7–8 hours
- High: 4–5 hours
- Cook until pork is very tender and vegetables are cooked through but not mushy.
Finish the broth
- Remove bay leaves and whole cloves. Skim any excess fat from the surface if needed. Taste and season with salt and pepper.
Serve
- Ladle into bowls and top with fresh parsley or dill for a bright finish. Serve warm with crusty bread if you like.
For the most flavorful slow cooker pork shoulder soup, let the broth rest for about 10–15 minutes after cooking before serving. This gives the herbs, garlic, ginger, and pork flavor more time to settle into the broth, creating a richer, more comforting homemade soup taste without adding extra ingredients.
Notes
- Pork shoulder is one of the best cuts for slow cooker soup because it becomes incredibly tender while adding rich flavor to the broth without needing cream or heavy ingredients.
- For a deeper, more savory slow cooker pork broth, lightly brown the pork cubes before adding them to the crockpot. It adds extra flavor but isn’t required.
- Cut the potatoes and carrots into larger chunks so they hold their shape during the long cooking time. Smaller pieces can become too soft.
- This light pork shoulder soup tastes even better the next day after the herbs and broth have had more time to develop flavor.
- If you prefer a cleaner, lighter broth, skim excess fat from the top before serving.
- Yukon Gold potatoes work especially well in this recipe because they stay creamy without falling apart.
- Fresh parsley or dill added at the end brightens the broth and gives the soup a fresh homemade flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup reheats beautifully for easy lunches or meal prep dinners.
- This cozy slow cooker pork and vegetable soup is perfect for cold weather meals, busy weeknights, or simple family dinners.
Nutrition
Serving: 1gCalories: 172kcalCarbohydrates: 24gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 69mgPotassium: 748mgFiber: 4gSugar: 3gVitamin A: 3475IUVitamin C: 25mgCalcium: 45mgIron: 2mg
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