1 boneless pork shoulder butt roast (2.5 to 3.5 lbs)
1 can white kidney beans or cannellini beans, rinsed and drained
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
3 cans chicken broth
sour cream, optional
Instructions
Place potatoes, kale, onion, and garlic in slow
cooker. Place roast on vegetables. Add beans and
seasonings. Pour over top. Cover and cook, 8-10
hours until meat is tender.
Remove meat; cool slightly. Skim fat from cooking
juices. Shred pork with two forks and return to
slow cooker; heat through.
Garnish with sour cream if desired.
Originally Submitted
11/5/2019
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You can add this Slow Cooker Shredded Pork Stew recipe to your own private DesktopCookbook.
