Need a warm meal for a blustery night? Throw together this slow-cooked stew loaded with nutritious sweet potatoes and kale. The shredded pork is so savory and tender that you’ll want to make the recipe often.
—ROBIN JUNGERS CAMPBELLSPORT, WI
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 9 SERVINGS (3 1/2 QUARTS)
2 medium sweet potatoes, peeled and cubed
2 cups chopped fresh kale
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2 1/2-3 1/2 pounds)
1 can (14 ounces) white kidney or cannellini beans, rinsed and drained
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
3 cans (14 1/2 ounces each) chicken broth
Sour cream, optional
1. Place the sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Garnish servings with sour cream if desired.