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How to Make Fall-Apart Pork Stew - A Step-by-Step Guide

If you're looking for a hearty and comforting dish to warm you up on a chilly autumn day, then this Fall-Apart Pork Stew is the perfect recipe for you. This stew is packed with tender chunks of pork, earthy vegetables, and a rich and flavorful broth that will leave you craving more with every spoonful. The best part? It's incredibly easy to make and will fill your home with the most amazing aroma as it simmers on the stove.

The key to this stew is the slow cooking process, which allow...

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Ingredients

  • 2 tablespoons onion powder
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon garlic powder
  • 1 ½ tablespoons seasoned salt
  • 1 ½ tablespoons ground black pepper
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 pounds boneless pork shoulder, cubed
  • 1 bunch spinach leaves, washed
  • ¼ cup olive oil
  • 2 tablespoons all-purpose flour
  • ¼ cup butter
  • 1 onion, thinly sliced
  • 2 stalks chopped celery
  • 1 pound fresh mushrooms, sliced
  • 1 ½ cups beef broth
  • 2 (28 ounce) cans stewed tomatoes
  • 2 bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 2 (15 ounce) cans butter beans, rinsed and drained
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • salt and pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 5 hrs
  • Additional Time: 8 hrs
  • Total Time: 13 hrs 25 mins
  • Servings: 8
  • Yield: 8 servings

  • Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
  • Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
  • Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
  • Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
  • Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
  • Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

    • Nutrition

    522 cal.

    • Total Fat: 30g
    • Saturated Fat: 11g
    • Cholesterol: 82mg
    • Sodium: 1611mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 9g
    • Total Sugars: 11g
    • Protein: 29g
    • Vitamin C: 38mg
    • Calcium: 212mg
    • Iron: 7mg
    • Potassium: 1330mg

    Categories

    Main recipes
    Slow cooker recipes
    Stew recipes
    Pork recipes
    Comfort food recipes