Smoked Pulled Pork Mushroom Stew

A delicious recipe from the Salt Lick Cookbook
Staff Writer
Stew
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.

8
Servings
466
Calories Per Serving
Deliver Ingredients

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.
 

Nutritional Facts

Total Fat
20g
29%
Sugar
31g
34%
Saturated Fat
8g
33%
Cholesterol
101mg
34%
Carbohydrate, by difference
42g
32%
Protein
31g
67%
Vitamin A, RAE
27µg
4%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
46mg
5%
Choline, total
111mg
26%
Fiber, total dietary
3g
12%
Fluoride, F
16µg
1%
Folate, total
42µg
11%
Iron, Fe
4mg
22%
Magnesium, Mg
48mg
15%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
306mg
44%
Selenium, Se
37µg
67%
Sodium, Na
119mg
8%
Water
292g
11%
Zinc, Zn
8mg
100%

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.