Best Italian Shredded Pork Stew Recipes

ITALIAN SHREDDED PORK STEW

Italian Shredded Pork Stew image

Need a warm, soothing meal for a blustery night? Throw together this slow-cooked stew loaded with sweet potatoes and kale. And the shredded pork is oh-so-tender! -Robin Jungers, Campbellsport, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 8h20m

Yield 9 servings (3-1/2 quarts).

Number Of Ingredients 11

Ingredients

2 medium sweet potatoes, peeled and cubed
2 cups chopped fresh kale
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 pounds)
1 can (14 ounces) cannellini beans, rinsed and drained
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
Sour cream, optional

Steps:

Place the sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top. Cook, covered, on low until meat is tender, 8-10 hours., Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. If desired, garnish with sour cream.

Nutrition Facts : Calories 283 calories, Fat 13g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 860mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

ITALIAN SHREDDED PORK STEW RECIPE

Italian Shredded Pork Stew Recipe image

Need a warm, soothing meal for a blustery night? Throw together this slow-cooked stew loaded with sweet potatoes and kale. And the shredded pork is oh-so-tender! -Robin Jungers, Campbellsport, Wisconsin

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

2 medium sweet potatoes, peeled and cubed
2 cups chopped fresh kale
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 pounds)
1 can (14 ounces) white kidney or cannellini beans, rinsed and drained
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
Sour cream, optional

Steps:

Place the sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Garnish servings with sour cream if desired.
Yield: 9 servings (3-1/2 quarts).