Begin by preparing your ingredients: chop the carrots into chunky pieces, dice the onion, and mince the garlic. Keep everything close by for easy access during cooking.
Heat the oil in a skillet over medium-high heat. Once shimmering, add the pork shoulder chunks in batches, browning them until golden on all sides—this builds flavor and color.
While the pork browns, place your chopped vegetables into the slow cooker. Add the browned pork on top, along with the minced garlic, fresh thyme, bay leaves, and broth.
Season with salt and pepper, then give everything a gentle stir to combine. Cover with the lid and set the slow cooker to low for 6 to 8 hours, or high for 4 to 5 hours.
As the stew cooks, the aroma will fill your kitchen with a savory, meaty scent. The pork will become tender and easy to shred, while the vegetables soften and caramelize slightly.
Once the cooking time is up, carefully remove the bay leaves and thyme sprigs. Use two forks to shred the pork directly in the stew, or leave it in chunks for a heartier presentation.
Check the seasoning and adjust with more salt and pepper if needed. If you prefer a thicker stew, mash some of the cooked vegetables into the broth or stir in a small pat of butter.
Serve the hot stew in bowls, ideally with crusty bread or over rice to soak up the flavorful broth. Enjoy the comforting aroma and hearty flavors of this easy, slow-cooked dish.
