Smoked Pulled Pork Mushroom Stew

Smoked Pulled Pork Mushroom Stew
Staff Writer

Kenny Braun

In the spring of 2002, Jay Knepp and I planted our first vineyard. We planted sangiovese and tempranillo in soil that according to analysis was better that 99 percent of the soil in California for growing grapes. Neither of us had any experience in growing grapes. By some miracle, when October rolled around, 99 percent of them were alive and flourishing. So we invited 150 of our best friends and neighbors to celebrate. Now we are about to have our 10th annual celebration. We served this recipe at the first vineyard dinner.


Preheat the oven to 350 degrees. In a large bowl, whisk together the flour and half each of the Italian herb seasoning, salt, and pepper. Add the pork in batches and toss to coat. Reserve the leftover flour mixture. In a large Dutch oven, heat the oil over medium-high heat and brown the pork in batches. Transfer to a plate. Drain the fat from the pan and reduce the heat to medium. Cook the onions, garlic, and remaining Italian herb seasoning, salt, and pepper, stirring occasionally, until the onions are softened, about 5 minutes. 

Stir in the pearl onions and reserved flour mixture, and cook, stirring occasionally, for 5 minutes. Add the stock and the bay leaf. Bring to a boil, scraping up brown bits from bottom of pan. Return the pork and accumulated juices to the pan. Cover and cook in the oven until pork is tender, about 1 hour. Stir in mushrooms and peas. Cook, uncovered, until the mushrooms are tender and the sauce is slightly thickened, about 15 minutes. Discard bay leaf and serve.


Calories per serving:

459 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 27g 42%
  • Carbs 15g 5%
  • Saturated 8g 39%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 13g
  • Polyunsaturated 3g
  • Protein 38g 76%
  • Cholesterol 107mg 36%
  • Sodium 369mg 15%
  • Calcium 61mg 6%
  • Magnesium 59mg 15%
  • Potassium 1,014mg 29%
  • Iron 3mg 15%
  • Zinc 4mg 24%
  • Phosphorus 438mg 63%
  • Vitamin A 14µg 2%
  • Vitamin C 8mg 13%
  • Thiamin (B1) 2mg 113%
  • Riboflavin (B2) 1mg 40%
  • Niacin (B3) 11mg 55%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 45µg 11%
  • Vitamin B12 1µg 15%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 6µg 7%
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