Name: Fall-Apart Pork Stew
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Onion Powder - 2 tablespoons; Chopped fresh parsley - 1 tablespoon; Garlic powder - 1 tablespoon; Seasoned salt - 1 ½ tablespoons; Ground black pepper - 1 ½ tablespoons; Dried marjoram - 1 teaspoon; Ground cinnamon - 1 teaspoon; Ground nutmeg - 1 teaspoon; Boneless pork shoulder, cubed - 3 pounds; Spinach leaves, washed - 1 bunch; Olive oil - ¼ cup; All-purpose flour - 2 tablespoons; Butter - ¼ cup; Onion, thinly sliced - 1; Chopped celery - 2 stalks; Fresh mushrooms, sliced - 1 pound; Beef broth - 1 ½ cups; Stewed tomatoes - 2 (28 ounce) cans; Bay leaves - 2; Crushed red pepper flakes - 1 teaspoon; Garlic powder - 1 teaspoon; Butter beans, rinsed and drained - 2 (15 ounce) cans; Yellow squash, sliced - 1; Zucchini, sliced - 1; Salt and pepper to taste - 1

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Fall-Apart Pork Stew

1. Onion Powder - 2 tablespoons

2. Chopped fresh parsley - 1 tablespoon

3. Garlic powder - 1 tablespoon

4. Seasoned salt - 1 ½ tablespoons

5. Ground black pepper - 1 ½ tablespoons

6. Dried marjoram - 1 teaspoon

7. Ground cinnamon - 1 teaspoon

8. Ground nutmeg - 1 teaspoon

9. Boneless pork shoulder, cubed - 3 pounds

10. Spinach leaves, washed - 1 bunch

11. Olive oil - ¼ cup

12. All-purpose flour - 2 tablespoons

13. Butter - ¼ cup

14. Onion, thinly sliced - 1

15. Chopped celery - 2 stalks

16. Fresh mushrooms, sliced - 1 pound

17. Beef broth - 1 ½ cups

18. Stewed tomatoes - 2 (28 ounce) cans

19. Bay leaves - 2

20. Crushed red pepper flakes - 1 teaspoon

21. Garlic powder - 1 teaspoon

22. Butter beans, rinsed and drained - 2 (15 ounce) cans

23. Yellow squash, sliced - 1

24. Zucchini, sliced - 1

25. Salt and pepper to taste - 1

How to cook deliciously - Fall-Apart Pork Stew

1. Stage

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.

2. Stage

Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.