Italian Shredded Pork Stew Recipes

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 SHREDDED PORK STEW RECIPE

Steps:

• For complete instructions, visit the original site at http://www.tasteofhome.com/recipes/italian-shredded-pork-stew?pmcode=SLEC1VH059

ITALIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rinse and dry pork roast. Season all sides with salt and pepper.
• Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
• Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
• Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
• Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

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.

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.