Mediterranean Slow Cooker Stew with Pork

Servings 4 servings


  • 1 pound pork roast cubed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 cloves garlic pressed, divided
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 14-oz. can artichoke hearts in water drained
  • 1 cup chopped red bell pepper
  • 1 teaspoon lemon zest
  • 1/2 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup low sodium vegetable broth
  • 1/4 cup lemon juice


  • Place pork cubes in slow cooker and top with salt, pepper and 3 cloves of garlic; stir well to coat.
  • Add remaining ingredients; blend well. Cover and cook on LOW for 8 hours or until meat is fork-tender.
  • Serve pork topped with juices.
  • LC SERVING SUGGESTION: Steamed baby Brussels sprouts and Faux-Tay-Toes (steam cauliflower till tender; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).


SERVING SUGGESTION: Serve mashed russet potatoes instead of Faux-Tay-Toes. KOSHER: Substitute boneless skinless chicken thighs for pork. GLUTEN FREE: Make sure artichoke hearts and broth are gluten free. NUTRITION: per serving: 282 Calories; 11g Fat; 25g Protein; 24g Carbohydrate; 9g Dietary Fiber; 56mg Cholesterol; 523mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 1/2 Fat. Points: 7
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