Slow Cooker Pork with Greens and Beans
Source of Recipe
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Slow Cooker Pork with Greens and Beans
Sparkpeople.com
Submitted by: CHEF_MEG
Reviews rated this recipe 4.4 of 5 stars.
Number of Servings: 8 (1-cup ea.)
Minutes to Prepare: 5 - Minutes to Cook: 360
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
Tips:
Pepitas are shelled pumpkin seeds, which you can find in the nuts aisle.
Chef Meg used Boston Butt roast, which actually comes from the shoulder area of a pig.
Escarole, also called endive, is a sturdy green that stands up well in slow-cooking dishes. You could also use kale or another sturdy green.
Cannellini beans are white kidney beans that are popular in Italian cooking. Use canned for convenience, but drain and rinse them to control the salt. Use Great Northern beans if you can't find cannellini beans.
Pepitas are shelled pumpkin seeds. You can omit them from the recipe if you can't find them.
Try adding an additional one or two cups of stock during the last hour and instead of a slow stew, you have a great hearty soup.
Serve this dish with chunks of whole-wheat bread to sop up the tasty broth. This meal is so packed full of flavor, your family will forget they're eating healthful, fiber-rich beans and dark, leafy greens, a great source of antioxidants.
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.
One 1-cup serving equals: Calories 285.9; Total Fat 15.6 g (Saturated Fat 5.1 g, Polyunsaturated Fat 1.2 g, Monounsaturated Fat 5.4 g); Cholesterol 72.2 mg; Sodium 408.3 mg; Potassium 610.6 mg; Total Carbohydrate 11.7 g; Dietary Fiber 3.6 g; Sugars 0.2 g; Protein 25.9 g
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