Go Back
Shredded Pork, Kale and White Bean Stew

Shredded Pork, Kale and White Bean Stew Recipe

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 10 minutes
Total Time 40 minutes
Servings 6 servings
Calories 400kcal


  • 2 lb pork roast or pork shoulder with at least ¼” fat cap
  • ¼ cup dark brown sugar
  • 3 tablespoons coarse sea salt
  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4-5 cloves garlic, minced
  • 15.5 can cannellini beans
  • 10-12 leaves curly kale, ribs removed and discarded, diced
  • 2 cups chicken or vegetable stock
  • 2 cups water


  • 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.