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.

Ingredients

  • 1/3  Cup  all-purpose flour
  • 2  Teaspoons  Italian herb seasoning
  • 1/2  Teaspoon  salt
  • 1/2  Teaspoon  pepper
  • 3  Pounds  boneless shoulder butt pork roasts, trimmed and cut into 1-inch cubes
  • 3  Tablespoons  vegetable oil
  • onions, chopped
  • cloves garlic, minced
  • 2  Cups  peeled pearl onions
  • 2  Cups  beef or chicken stock
  • bay leaf
  • 4  Cups  trimmed oyster mushrooms
  • 1/2  Cup  frozen peas

Directions

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.
 

Nutritional Facts

Total Fat
20g
29%
Sugar
33g
37%
Saturated Fat
7g
29%
Cholesterol
134mg
45%
Carbohydrate, by difference
42g
32%
Protein
33g
72%
Vitamin A, RAE
72µg
10%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
54mg
5%
Choline, total
115mg
27%
Fiber, total dietary
3g
12%
Fluoride, F
16µg
1%
Folate, total
32µg
8%
Iron, Fe
3mg
17%
Magnesium, Mg
50mg
16%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
313mg
45%
Selenium, Se
38µg
69%
Sodium, Na
218mg
15%
Water
295g
11%
Zinc, Zn
5mg
63%

Smoked Pulled Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Smoked Pulled Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.