Don't think about how to feed so many people if your guests are here or your family is crowded. with Shredded pork, kale and White Bean chew you can feed everyone.
Course Dinner
Cuisine international
Prep Time 10minutes
Total Time 40minutes
Servings 6servings
Calories 400kcal
Ingredients
2lbpork roast or pork shoulder with at least ¼” fat cap
¼cupdark brown sugar
3tablespoonscoarse sea salt
3tablespoonsolive oil
1large yellow onion, diced
4-5cloves garlic, minced
15.5cancannellini beans
10-12leaves curly kale, ribs removed and discarded, diced
2cupschicken or vegetable stock
2cupswater
Instructions
Heat the oven to 300*F. Arrange the pork, fat cap side up, in an ovenproof pot with a tight fitting lid, and rub all over with the sugar and salt. Place the pot on a baking sheet (in case of overspill), place the lid on the pot and roast the pork for 3 and ½ hours. Remove from the oven and allow to cool. When the pork is cool enough to handle, shred it using a fork, discarding (or eating!) any extra fatty pieces.
Heat the oil in a large pot over medium heat until shimmering. Add the onions and cook until translucent, then add the garlic and cannellini beans, including any juices from the cannellini can. Cook, stirring occasionally, until the garlic has lightened and becomes very fragrant, about 1-2 minutes. Add the kale and stir to mix in with the onions, garlic and beans. Add the shredded pork, then the stock and water and stir to combine.
Bring to a boil and then reduce the heat to low. Allow the stew to simmer until the water has reduced and the kale has fully wilted, about 1 hour. Serve hot.Reheats beautifully; If the stew dries out a bit, add a little bit of water before reheating.