Gather all your equipment and ingredients. Prepping everything beforehand makes the process smooth and enjoyable.
Cut the pork shoulder into 2-inch chunks. Season generously with salt, pepper, and smoked paprika for a smoky depth. Set aside.
Chop the carrots into thick 1-inch rounds, and dice the onions into medium-sized pieces. These vegetables will soften and add sweetness during cooking.
Heat the cooking oil in a large skillet over medium-high heat until shimmering. Add the pork chunks and sear, turning occasionally, until they develop a deep golden crust, about 4-5 minutes per batch. This step locks in flavor and creates a rich aroma.
Transfer the seared pork to your slow cooker. Add the chopped carrots and onions on top, then pour in the smoky chicken broth and Worcestershire sauce for added richness.
Stir in the sprigs of thyme and bay leaves, then cover with the lid. Set the slow cooker to low for 6-8 hours or high for about 4 hours. Your kitchen will fill with a savory, smoky aroma.
During cooking, check occasionally to ensure the pork is tender and vegetables are soft. If the stew appears too thick, stir in a splash of hot water or additional broth.
When the pork is tender and easily shredded with a fork, remove the thyme sprigs and bay leaves. Add the crushed tomatoes and chopped Yukon Gold potatoes, then stir to combine.
Let everything cook for another 30 minutes, allowing the potatoes to soften and flavors to meld. If you prefer a thicker sauce, mash some potatoes directly in the stew or stir in a cornstarch slurry and cook for another 15 minutes until glossy and thickened.
Taste the stew and adjust seasoning with salt and pepper as needed. For an extra flavor boost, add a splash of vinegar or lemon juice to brighten the dish.
Once ready, ladle the hearty stew into bowls. Garnish with fresh herbs if desired, and serve hot. The stew should be thick, fragrant, with tender pork and vegetables coated in a savory, smoky sauce.
