Today I took a trip to our grocery store to return some coconut almond milk blend that my husband bought by mistake. Looks delicious, but Nathan and I don’t eat almonds or any tree nuts. Oops! I saw a 4 pound package of chopped pork shoulder for a great price, and knew I had to make a meal around it. We have a ton of snow on the ground, so a nice slow cooker stew seemed perfect for this cold winter day!
4 Pounds of chopped pork shoulder, bones included
2 Large or 4 small white potatoes, cut into 2 inch pieces
1 Small onion, cut into 2 inch pieces
4 Carrots, cut into 2 inch pieces
3 Celery stalks, cut into 1 inch pieces
3 Cloves garlic, smashed
1 Inch piece of ginger, peeled and grated
1/4 Cup brown rice flour plus more if needed
1-2 Cups water
1 Box Pomi chopped tomatoes, about 24 oz
2 Bay leaves
1 Tsp Chinese 5 Spice
1 Tsp Allspice
Fresh parsley, coarsely chopped, to serve.
Salt and Pepper to taste
Cauliflower as optional side vegetable
Wash and chop potatoes, carrots, onion, celery, garlic and ginger. Add vegetables to the bottom of slow cooker. Over top of the veggies, sprinkle 2 tablespoons brown rice flour and 2 bay leaves. In a large mixing bowl, combine pork shoulder chunks, 2 tablespoons brown rice flour, Chinese 5 spice, allspice, salt and pepper. Toss until meat is coated. If the meat needs more flour, sprinkle more, 1 tablespoon at a time, until nicely coated. Add meat over the vegetable layer in the slow cooker. On top of that, pour 1 or 2 cups water. (I used 2 cups and mine came out with a lot of soupy broth. Less water would make this more stew-ish). On top of all that, add the Pomi chopped tomatoes. Cover and cook on high for 6 hours, until the meat is falling off the bones. I stirred this once after about 4 hours to make sure everything was mixed well together. After 6 hours, discard bay leaves and sprinkle with chopped parsley. If you prefer shredded pork, it should easily shred now.
Tastes great with cauliflower! Cut up florets and boil in salted water for 8 minutes, until tender. Drain and serve over pork stew. Yum!