Italian Shredded Pork Stew Food

ITALIAN PORK STEW

Steps:

• Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

ITALIAN SHREDDED PORK STEW

Steps:

• 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. Cook, covered, on low until meat is tender, 8-10 hours., Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. If desired, garnish with sour cream.

ITALIAN PORK STEW

Steps:

• Coat the slow cooker with cooking spray; layer the onion, bell peppers, and garlic in the cooker.
• In a big skillet over med-high heat, warm 1 ½ tablespoon oil until very hot.
• Add half the meat; cook until browned on all sides, 4-5 minutes; transfer meat to cooker.
• Repeat with remaining oil and meat.
• Add the tomatoes and wine to the skillet; bring to a boil, scraping up any browned bits stuck to the pan.
• Add in the fennel, orange zest, rosemary, red pepper flakes, salt, and black pepper.
• Pour over everything in the cooker; cover and cook on LOW for 7-9 hours, until pork is fork tender.
• In a small bowl, whisk the flour and water together; whisk the slurry into the hot liquid in the slow cooker, increase heat to HIGH and cook, uncovered, for 15 minutes, until thickened; taste and add salt/pepper if needed.

ITALIAN PORK STEW

Steps:

• Rinse the beans, and drain.
• In a large saucepan combine the beans and the 6 cups of water, and bring to a boil.
• Reduce heat to a simmer, and cook uncovered for 10 minute.
• Remove from heat, cover and let stand for 1 hour.
• Drain and rinse beans, then transfer to a 4-quart slow cooker.
• In a large skillet cook the sausage over medium heat until sausage is no longer pink, breaking up the sausage as it cooks. Drain off the fat.
• Transfer the sausage to the slow cooker.
• In the same skillet cook the pork, half at a time, until pork is not longer pink. Drain off fat.
• Transfer pork to slow cooker.
• Add onion, carrots, and garlic to the slow cooker.
• Stir in the 3 cups of water, bouillon granules, thyme, and oregano.
• Cover and cook on low for 7-8 hours or on high for 3 1/2-4 hours.
• If using low setting, turn slow cooker to high after the 7-8 hours.
• Stir the wine into the tomato paste and add the mixture to the slow cooker along with the parsley.
• Cover and cook for 15 min more.

LEFTOVER PULLED PORK STEW

Steps:

• Heat olive oil in a large stockpot over medium-low heat. Add jalapenos, bell peppers, onions, and garlic and sweat in the hot oil, stirring occasionally, about 5 minutes. Add chicken stock, diced tomatoes, and tomato puree. Stir.
• Increase heat and bring mixture to a boil. Reduce heat to a simmer. Add pork, black beans, and corn. Season with cumin, chili powder, chipotle powder, sazon, cayenne, salt, and pepper. Simmer, stirring occasionally, until stew reaches desired consistency, about 45 minutes.
• Serve in bowls. Garnish each with Cheddar cheese, cilantro, and scallions.

ITALIAN PULLED PORK

Steps:

• Toast fennel seeds in a small skillet over medium heat until fragrant, about 4 minutes.
• Preheat oven to 300 degrees. Using a sharp knife, score fat (but not meat) on pork in a diamond pattern. Pulse herbs, garlic, and fennel seeds in a food processor until combined. Slowly add oil and continue pulsing until a thick paste forms. Stir in 2 tablespoons salt, 1 tablespoon pepper, chile pepper, and lemon zest; rub mixture all over pork.
• Place pork, fat-side up, in a roasting pan or a large Dutch oven; add 1 1/2 cups water. Cover and roast until meat is starting to become tender, about 3 hours. Remove lid and continue cooking until meat is fork-tender, 1 to 1 1/2 hours more. Carefully transfer pork to a large bowl, leaving juices in pan. When cool enough to handle, use two forks to shred meat into bite-size pieces, discarding any large pieces of fat. Transfer shredded pork back to pot and toss with juices. Serve on rolls with extra pan juices, topped with shaved fennel.