Smoked Pulled Pork Mushroom Stew

Kenny Braun

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

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.

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.
 

Nutrition

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:

23%

Servings:

8
  • Fat 217g 333%
  • Carbs 120g 40%
  • Saturated 63g 314%
  • Fiber 21g 85%
  • Trans 0g
  • Sugars 30g
  • Monounsaturated 107g
  • Polyunsaturated 26g
  • Protein 304g 608%
  • Cholesterol 857mg 286%
  • Sodium 2,951mg 123%
  • Calcium 487mg 49%
  • Magnesium 468mg 117%
  • Potassium 8,112mg 232%
  • Iron 22mg 124%
  • Zinc 29mg 194%
  • Phosphorus 3,507mg 501%
  • Vitamin A 109µg 12%
  • Vitamin C 60mg 100%
  • Thiamin (B1) 14mg 907%
  • Riboflavin (B2) 5mg 320%
  • Niacin (B3) 88mg 440%
  • Vitamin B6 8mg 396%
  • Folic Acid (B9) 363µg 91%
  • Vitamin B12 7µg 120%
  • Vitamin D 9µg 2%
  • Vitamin E 12mg 62%
  • Vitamin K 47µg 59%
See detailed nutritional info Have a question about nutritional data? Let us know.
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