1. Heat a 12-inch cast-iron skillet over medium-
high heat. Sprinkle pork evenly with salt and
black pepper. Coat pan with cooking spray. Add
pork to pan, and sauté for 8 minutes, turning to
brown on all sides. Add broth and garlic to pan;
bring to a boil. Cover, reduce heat to low, and
simmer for 45 minutes or until pork is fork-
tender. Remove pork from pan, reserving cooking
liquid and garlic. Cool pork slightly; shred with
two forks.
2. Heat a large skillet over medium-high heat. Add
olive oil to pan, and swirl to coat. Add potato
and onion; sauté for 6 minutes or until lightly
browned, stirring occasionally. Add red pepper and
mushrooms; cook for 3 minutes. Add cooking liquid
and garlic; bring to a boil. Reduce heat to
medium, and cook, uncovered, for 20 minutes or
until liquid nearly evaporates, stirring
occasionally. Stir in pork, and cook for 1 minute
or until thoroughly heated. Sprinkle with green
onions.
Originally Submitted
6/26/2013
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