Makes 4 servings
This takes a bit of time but ends up in a rich stew-like taste, great for winter meals.
Heat a 12" cast iron skillet over medium high heat. Sprinkle sea salt and pepper evenly over
1# boneless pork shoulder (Boston butt), trimmed
Coat pan with cooking spray. Add pork to pan, and saute for 8 minutes, turning to brown on all sides. Add
3.5C fat-free low sodium chicken broth
6 garlic cloves, crushed
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.
Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add
4C cubed (1/2") peeled sweet potato (about 1 pound)
1 C chopped onion
and saute for 6 minutes or until lightly browned, stirring occasionally. Add
1/4t ground red pepper
8oz cremini mushrooms, quartered
cook for 3 minutes. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium and cook, uncovered, for about 20 minutes or until liquid nearly evaporates, stirring occasionally. Stir in pork and cook for 1 minute until thoroughly heated. Sprinkle with
3T sliced green onions.
Serving size: 1.25C
Calories: 340; Fat 11.8g; Protein 28.3g; Carb 29g; Fiber 5.7g
