Slow Cooker Pork Casserole Or Cassoulet
There’s something truly comforting about a slow-cooked meal that fills your home with rich, savory aromas. This Slow Cooker Pork Casserole is inspired by the traditional French cassoulet, a rustic dish that slow-simmers white beans, pork, sausage, and aromatic herbs to create deep, satisfying flavors. While a classic cassoulet can take hours (or even days) to prepare, this version simplifies the process with the ease of a slow cooker—delivering the same hearty, melt-in-your-mouth goodness with minimal effort.
This original Pork Cassoulet recipe was a family favorite I re-engineered for the slow cooker. It is packed with flavor and has the signature crispy breadcrumb topping, adding a delightful crunch that contrasts beautifully with the tender pork and creamy beans. Whether you’re looking for a cozy family dinner or a make-ahead meal, this cassoulet-inspired slow cooker pork casserole is guaranteed to be a new favorite. Serve it with crusty bread and a simple green salad for the perfect comforting meal.
Table of Contents
Ingredients for Slow Cooker Pork Casserole
- Pork Roast: Choose a lean pork roast like pork loin or pork shoulder for the best flavor and texture. Trim excess fat to prevent greasiness.
- Sausage Links: Breakfast sausage adds a deliciously rich, seasoned flavor. You can substitute it with mild Italian sausage or even a smoked sausage for a different twist.
- White Beans: Canned white beans (such as cannellini or Great Northern) make this recipe super easy. Just drain and rinse before adding them to the slow cooker.
- White Wine: A dry white wine like Sauvignon Blanc or Pinot Grigio enhances the flavor. If you prefer not to use alcohol, substitute it with extra chicken or beef stock.
- Herbs & Aromatics: Bay leaves, thyme, basil, parsley, and garlic add depth to the dish. Fresh herbs can be used instead of dried—just triple the amounts.
- Breadcrumb Topping: Fresh, dry breadcrumbs add a delicious crunch to the finished dish. If you prefer, you can use panko for an even crispier texture.
Tips for Success with this Slow Cooker Pork Casserole Recipe!
✔ Brown the pork first – While optional, searing the pork cubes in a skillet before slow cooking enhances the flavor and locks in moisture.
✔ Don’t skip deglazing the pan – Adding the wine (or stock) to the skillet after browning the pork and scraping up the browned bits adds rich depth to the casserole.
✔ Use a good quality sausage – Since sausage brings a lot of seasoning to the dish, choose a brand you love with great flavor.
✔ Toast the breadcrumbs – Lightly sautéing the breadcrumbs in olive oil before topping the casserole adds a delicious crunch and prevents sogginess.
✔ Watch your cooking time – Overcooking pork can make it dry. Stick to 4-5 hours on low or 2-3 hours on high for the best texture. Check at the low end of the cooking time to ensure you aren’t overcooking the pork.
Making Slow Cooker Pork Cassoulet
Make-Ahead & Storage Instructions
Make Ahead
- You can prep everything the night before by browning the pork, sautéing the onions and celery, and assembling all the ingredients in the slow cooker insert. Store it covered in the refrigerator overnight. When ready to cook, place the insert in the slow cooker and start.
- Toast the breadcrumbs and store them in an airtight container at room temperature for up to 3 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
The casserole (without the breadcrumb topping) freezes well for up to 3 months. Let it cool completely, then store it in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
Warm on the stovetop over medium heat until heated through, or microwave in 1-minute intervals. Add fresh toasted breadcrumbs before serving for the best texture.
Frequently Asked Questions
Yes! While lean pork roast (like pork loin) works well, you can also use pork shoulder or pork butt for a richer, more tender result. These cuts have more fat, which makes them extra juicy, but they may require a longer cooking time—about 6-8 hours on low.
Yes! To adapt this for an Instant Pot, Use the Sauté function to brown the pork and cook the onions/celery. Deglaze with wine, then add the remaining ingredients (except breadcrumbs). Cook on High Pressure for 35 minutes, followed by a 10-minute natural release. Toast breadcrumbs separately and sprinkle on top before serving.
Slow Cooker Pork Casserole
Ingredients
- 2 lbs lean pork roast cut in 1½" cubes
- 3 onions peeled and chopped
- 3 stalks celery cut diagonally into 2" pices
- ¼ cup dry white wine
- ½ cups stock beef or chicken
- 28 ounces whole tomatoes in juice
- ⅛ tsp dried thyme
- ⅛ tsp dried, crushed basil
- 2 tbsp parsley chopped
- 2 bay leaves
- 2 cloves garlic
- 2 cans cooked white beans
- 1 lb pork sausage links breakfast sausage
- 1½ cups fresh dry breadcrumbs
- 2 tbsp olive oil
- fresh parsley (optional for serving) chopped
Instructions
- With a paper towel, dry pork cubes. Then sprinkle with salt and pepper.
- In a large, lightly oiled skillet, brown pork cubes a few at a time
- Place browned pork cubes in the slow cooker.
- In the same skillet, lightly saute the onions and celery.
- Add to pork cubes.
- Deglaze skillet with wine. Add to pork.
- Add the remaining ingredients, except breadcrumbs and olive oil, to the pork.
- Cover and set the slow cooker to low and cook for 4-5 hours or high for 2-3 hours. Test a piece of pork at the low end of the cooking time, as lean pork will get tough if cooked too long.
- Heat olive oil in a small skillet over medium heat. Add breadcrumbs/panko and saute until slightly brown. Stir constantly.
- Divide the casserole among six bowls, sprinkle toasted breadcrumbs and parsley over the top, and serve.
Nutrition
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