Pork Stew with Gremolata

Boneless Pork Roast, Dinner, European Cuisine, Italian Cuisine, Italian Pasta Dishes, More Stews, Pasta, Pork, Pork Roast, Pork Shoulder Roast, Pork Stew, Rice, Seasonal, Slow Cooked Pork Roast, Stew, Winter, Winter Soups and Stews

Ingredients

Shop Kitchen ▾

• 1 1/2 pounds boneless pork shoulder roast
• 1 tablespoon olive oil
• 1 14 1/2 ounce can diced tomatoes, undrained
• 1 14 ounce can beef broth
• 1 large onion, cut into thin wedges
• 1 cup sliced carrots (2 medium)
• 1/2 cup sliced celery (1 stalk)
• 1/2 cup dry white wine
• 1 tablespoon quick-cooking tapioca, crushed
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 cups hot cooked orzo pasta (rosamarina) or rice
• Gremolata

Gremolata

• 1/4 cup snipped fresh Italian (flat-leaf) parsley
• 2 teaspoons finely shredded lemon peel
• 4 cloves garlic, minced

complete your meal

• Make Takeout
• Our Best Irish Desserts and Drinks
• Our Best Pasta and Vegetable Recipes

Directions

1. 

Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in undrained tomatoes, broth, onion, carrots, celery, wine, tapioca, garlic, thyme, salt, and pepper.

2. 

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. 

Serve over hot cooked orzo. Sprinkle each serving with Gremolata.

Gremolata

1. 

In a small bowl, stir together parsley, lemon peel, and garlic.

nutrition information

Per Serving: cal. (kcal) 530, Fat, total (g) 14, chol. (mg) 107, sat. fat (g) 4, carb. (g) 49, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 8, pro. (g) 44, vit. A (IU) 48.59, vit. C (mg) 24.8, Thiamin (mg) 1.35, Riboflavin (mg) 0.66, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.94, Folate (µg) 96.76, Cobalamin (Vit. B12) (µg) 0.92, sodium (mg) 805, Potassium (mg) 942, calcium (mg) 111.06, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet