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Fall-Apart Pork Stew
Fall-Apart Pork Stew
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Prep Time:
25 minutes
Cook Time:
300 minutes
Total Time:
805 minutes
Delicious slow-cooked tomato and vegetable pork stew, perfect for a cozy day at home.
Ingredients:
  • 2 tablespoons onion powder
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon garlic powder
  • 1.5 tablespoons seasoned salt
  • 1.5 tablespoons ground black pepper
  • 1 teaspoon dried marjoram
  • 1 teaspoon ground cinnamon
  • 3 pounds boneless pork shoulder, cubed
  • 1 bunch spinach leaves, washed
  • 0.25 cup butter
  • 1 onion, thinly sliced
  • 2 stalks chopped celery
  • 1 pound fresh mushrooms, sliced
  • 1.5 cups beef broth
  • 2 (28 ounce) cans stewed tomatoes
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 2 (15 ounce) cans butter beans, rinsed and drained
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • salt and pepper to taste
Instructions:
  • Combine onion powder, parsley, 1 tablespoon of garlic powder, seasoned salt, 1 1/2 tablespoons of black pepper, marjoram, cinnamon, and nutmeg in a large resealable plastic bag. Add the cubed pork, shake well to coat, seal the bag, and refrigerate overnight.
  • Preheat the oven to a cozy 250 degrees F (120 degrees C) and spread half of the spinach leaves in a 9x9 inch baking dish.
  • Arrange the marinated pork in the baking dish, and top with the remaining spinach leaves. Cover the dish with foil, then bake in the preheated oven for 3 hours, or until the pork is tender.
  • In a large pot over medium heat, warm the olive oil. Add flour and cook, stirring often, for 15 minutes until the flour is toasted. Transfer to a heatproof dish. In the same pot, melt butter and sauté onions and celery until translucent, about 10 minutes. Add mushrooms and cook until tender. Stir in the reserved flour mixture to coat the vegetables.
  • Add the rich beef broth, flavorful stewed tomatoes, tender cooked pork and vibrant spinach, along with bay leaves, a hint of red pepper flakes, and a teaspoon of fragrant garlic powder. Let it all simmer for 1 1/2 hours.
  • Combine the butter beans, yellow squash, and zucchini in the pot. Let them simmer for 30 minutes until they are tender. Season with salt and pepper to your liking before serving.

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