Crockpot Mediterranean Braised Pork & Orzo

 

 This recipe uses the slow cooker not just for tenderness, but to create a deeply flavorful braising liquid that cooks the orzo pasta right at the end. The pork becomes fall-apart tender, infused with the bright flavors of lemon, garlic, olives, and artichokes.

Yields: 4–6 servings Prep time: 15 minutes Cook time: 4–5 hours (High) or 7–8 hours (Low)

Ingredients:

• The Pork:
• 2.5–3 lb boneless pork shoulder (pork butt), cut into 2-inch chunks
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp dried oregano
• The Braise:
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 cup dry white wine (such as Sauvignon Blanc) or chicken broth
• 1 (14.5 oz) can crushed tomatoes
• 1 (14 oz) can artichoke hearts, drained and quartered
• ½ cup Kalamata olives, pitted and halved
• Zest and juice of 1 large lemon
• To Finish:
• 1 ½ cups dry orzo pasta
• 1 cup chicken broth (more if needed)
• Garnish:
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• Lemon wedges

Instructions:

1.      Sear the Pork (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Season the pork chunks with salt, pepper, and oregano. Sear the pork on all sides until browned (about 5 minutes). This step builds significant flavor, but you can skip it and add the raw pork directly to the slow cooker if you are short on time.

2.     Layer the Crockpot: Place the sliced onions and minced garlic at the bottom of the slow cooker. If you seared the pork, add it on top of the onions. If not, add the raw seasoned pork.

3.     Add Braising Liquid: In a medium bowl, whisk together the crushed tomatoes, white wine (or 1 cup broth), lemon juice, and lemon zest. Pour this mixture over the pork.

4.     Slow Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours. The pork is ready when it is extremely tender and pulls apart easily with a fork.

5.     Add the Orzo: About 30 minutes before serving, remove the lid. Stir in the dry orzo pasta and the additional 1 cup of chicken broth. (The liquid in the pot should be enough to cook the pasta, but the extra cup ensures it doesn't become too dry).

6.     Finish: Re-cover and cook on High for 20–30 minutes, or until the orzo is tender and has absorbed most of the liquid.

7.     Serve: Stir in the artichoke hearts and Kalamata olives just before serving to warm them through. Taste and add salt if needed.

8.     Garnish: Ladle the stew into bowls and generously top with crumbled feta cheese, fresh parsley, and a squeeze of fresh lemon juice.