The generous yield of this veggie-packed stew makes it a good choice for a Sunday dinner when you have an extra-busy week coming up and would welcome leftovers.
Serves 6
Prep: 40 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 45 minutes
1½ teaspoons chipotle powder
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon paprika
1 teaspoon sea salt
½ teaspoon black pepper
2½ to 3 pounds pork shoulder or butt roast
1 pound baby red potatoes
½ cup chopped onion
4 ounces button mushrooms, halved (about 2 cups)
1 can (14.5 ounces) Whole30-compliant whole tomatoes, drained
1 large zucchini (about 5 ounces), halved and cut into 2-inch chunks
2 cups packed chopped spinach
2 tablespoons tapioca flour
In a small bowl, combine the chipotle powder, cumin, oregano, garlic powder, paprika, salt, and pepper. Sprinkle half of the seasoning on the pork. Place the pork in a 6-quart slow cooker. Add ¼ cup water, the potatoes, onion, and mushrooms.
In a large bowl, crush the tomatoes with your hands. Add the remaining seasoning mix to the tomatoes; pour into the slow cooker. Cook for 6 hours on low or 3 hours on high, or until the pork and potatoes are tender. Transfer the pork to a platter and keep warm.
Turn the slow cooker to high if using the low setting. Stir the zucchini and spinach into the cooking liquid in the slow cooker.
In a small bowl, stir the tapioca flour into 2 tablespoons water. Add to the stew and cook, stirring, for 3 minutes. Using two forks, shred the pork and stir it into the stew.
Instant Pot Variation Cut the pork into 3-inch pieces. Follow the directions in the first two steps using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 20 minutes. Use natural release for 10 minutes, then quick release. In the third step, select Sauté and adjust to Normal. Continue with the remaining directions.