Smoked Pulled Pork Mushroom Stew Recipe

Nov 06, 2012 @ 5:42 PM
Posted by Salt Lick Cookbook, Special Contributor

Nutrition

Cal/Serving: 444
Daily Value: 22%
Servings: 8

Low-Carb
Dairy-Free, Sugar-Conscious

Fat	27g	42%
Saturated	8g	39%
Trans	0g	0%
Carbs	12g	4%
Fiber	2g	9%
Sugars	2g	0%
Protein	37g	75%
Cholesterol	107mg	36%
Sodium	359mg	15%
Calcium	60mg	6%
Magnesium	55mg	14%
Potassium	977mg	28%
Iron	3mg	17%
Zinc	4mg	24%
Vitamin A	65IU	1%
Vitamin C	6mg	10%
Thiamin (B1)	2mg	111%
Riboflavin (B2)	1mg	38%
Niacin (B3)	11mg	54%
Vitamin B6	1mg	48%
Folic Acid (B9)	39µg	10%
Vitamin B12	1µg	15%
Vitamin D	1µg	0%
Vitamin E	2mg	8%
Vitamin K	6µg	8%
Fatty acids, total monounsaturated	13g	0%
Fatty acids, total polyunsaturated	3g	0%

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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
2 onions, chopped
4 cloves garlic, minced
2 cups peeled pearl onions
2 cups beef or chicken stock
1 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.