Smoked Pulled Pork Mushroom Stew

Staff Writer
A delicious recipe from the Salt Lick Cookbook
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
462
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.
 

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.

Nutritional Facts

Total Fat
28g
43%
Sugar
3g
N/A
Saturated Fat
8g
40%
Cholesterol
109mg
36%
Protein
38g
76%
Carbs
14g
5%
Vitamin A
14µg
2%
Vitamin B12
0.9µg
15%
Vitamin B6
1mg
48.2%
Vitamin C
6mg
10%
Vitamin D
1µg
N/A
Vitamin E
2mg
8%
Vitamin K
6µg
7%
Calcium
52mg
5%
Fiber
2g
9%
Folate (food)
34µg
N/A
Folate equivalent (total)
48µg
12%
Folic acid
8µg
N/A
Iron
3mg
15%
Magnesium
54mg
14%
Monounsaturated
14g
N/A
Niacin (B3)
11mg
57%
Phosphorus
429mg
61%
Polyunsaturated
3g
N/A
Potassium
930mg
27%
Riboflavin (B2)
0.7mg
39.4%
Sodium
335mg
14%
Thiamin (B1)
2mg
100%
Zinc
4mg
24%

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