Fall-Apart Pork Stew Recipe - Bush’s Best

Fall-Apart Pork Stew

Recipe By: Michelle   Photo By: SunnyByrd
Write a Review | Read Reviews (5)
A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.
 
  • Prep: 1 hour
  • |
  • Cook: 5 hours
  • |
  • Total: 1 day 6 hours
 
8
 
 
  • 2 tablespoons onion powder
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  • 1 tablespoon chopped fresh parsley
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  • 1 tablespoon garlic powder
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  • 1 1/2 tablespoons seasoned salt
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  • 1 1/2 tablespoons ground black pepper
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  • 1 teaspoon dried marjoram
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  • 1 teaspoon ground cinnamon
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  • 1 teaspoon ground nutmeg
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  • 3 pounds boneless pork shoulder, cubed
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  • 1 bunch spinach leaves, washed
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  • 1/4 cup olive oil
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  • 2 tablespoons all-purpose flour
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  • 1/4 cup butter
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  • 1 onion, thinly sliced
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  • 2 stalks chopped celery
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  • 1 pound fresh mushrooms, sliced
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  • 1 1/2 cups beef broth
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  • 2 (28 ounce) cans stewed tomatoes
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  • 2 bay leaves
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  • 1 teaspoon crushed red pepper flakes
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  • 1 teaspoon garlic powder
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  • 2 (15 ounce) cans butter beans, rinsed and drained
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  • 1 yellow squash, sliced
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  • 1 zucchini, sliced
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  • salt and pepper to taste
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  1. Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
  2. Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
  3. Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
  4. Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
  5. Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
  6. Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.
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Nutrition Information
 
 
More Reviews (5)
Reviewed By: Nicole's Mama
I didn't have the time or exactly all the ingredients to do this so I customized it like this: I cubed two large pork chops and tossed them in a bag with the flour and all the spices. Then, I cooked them over medium heat till brown. I removed them from the pan and sauteed in butter the onion, when the onion was translucent I added the squash and then the spinach and cooked them through. Then, I added the meat back in and added the beef broth, tomatoes, red pepper flakes and a can of mushrooms. I also added 2 cans of great northern beans because that is what I had. Then, I let it all simmer in the pot over low heat for about 40 minutes. I served with various cheeses and some crusty bread. Delicious! The whole family, four year old included, loved it!
Reviewed By: Robin E.
I made this over the weekend and WOW it was one of the best stews I have ever, ever had. My only regret? There were no leftovers. I'll definitely be doubling next time (it did feed two adults, a teenage boy, and 3 little kids and no one was left hungry although some of us would have liked more).
Reviewed By: Steph Tol
Wonderful flavor, but a little too time consuming! I ran out of time after toasting the flour, so I threw everything in the crock pot for 5 hours on high.