Slow Cooker Pork with Greens and Beans
Introduction
My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.
Ingredients
Spice rub:
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher or sea salt
2 pounds pork shoulder, visible fat removed
3 cloves garlic, halved
1 cup chicken stock, low sodium
1 (14.5-ounce) can low-sodium diced tomatoes
2 (14.5-ounce) cans cannellini beans, drained and rinsed
2 cups escarole or kale, chopped
1/2 cup pepitas
1 tablespoon chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher or sea salt
2 pounds pork shoulder, visible fat removed
3 cloves garlic, halved
1 cup chicken stock, low sodium
1 (14.5-ounce) can low-sodium diced tomatoes
2 (14.5-ounce) cans cannellini beans, drained and rinsed
2 cups escarole or kale, chopped
1/2 cup pepitas
Directions
Prepare the spice rub by combining the chili powder, red pepper and salt.
Rub over the pork shoulder 1 hour before cooking or the night before.
Refrigerate the meat until ready to cook.
Place the pork in a slow cooker with the garlic.
Pour the stock over the meat. Cook on low for 5-6 hours.
Remove the lid and break up the meat into large chunks.
Add the diced tomatoes, beans and kale. Cook for another hour.
Before serving, toast the pepitas in a dry skillet.
Serve the stew warm, topped with the pepitas.
Makes 8 one cup servings with 1 tablespoon pepitas as a garnish.
Rub over the pork shoulder 1 hour before cooking or the night before.
Refrigerate the meat until ready to cook.
Place the pork in a slow cooker with the garlic.
Pour the stock over the meat. Cook on low for 5-6 hours.
Remove the lid and break up the meat into large chunks.
Add the diced tomatoes, beans and kale. Cook for another hour.
Before serving, toast the pepitas in a dry skillet.
Serve the stew warm, topped with the pepitas.
Makes 8 one cup servings with 1 tablespoon pepitas as a garnish.
Number of Servings: 8
