Slow Cooker Pork with Greens and Beans

By momonamission

Ingredients

• 2 lbs. pork shoulder, visible fat removed
• 1 T chili powder
• 1/2 t red pepper flakes
• 1/2 t salt, kosher or sea
• 3 cloves garlic, halved
• 1 c chicken stock, low sodium
• 1 c low-sodium diced tomatoes
• 2 c escarole
• 3 c cannellini beans, drained and rinsed
• 1/2 c pepitas, raw (optional)

Details

Servings 8

Preparation

Step 1

Prepare spice rub by combining the chili powder, red pepper and salt. Rub over the pork shoulder 1 hour before cooking or the night before. Refrigerate meat until ready to cook. Place the pork in a slow cooker with the garlic. Pour stock over the meat. Set on low and cook for 5-6 hours. Remove lid and break up meat. Add diced tomatoes, beans and escarole to slow cooker with the greens placed on top to steam. Continue to cook for 1 hour. While mixture is cooking, toast pepitas on top of the stove in a small pan. Serve warm with toasted pepitas as a garnish.

Nutritional Info

•Fat: 15.6g
•Carbohydrates: 10.7g
•Calories: 283.6
•Protein: 25.8g