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Sandi in Hawaii

REC: Slow Cooker Garlicky Pork with Kale - soooo good!

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Joined: Dec 12, 2005

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Posted to Thread #19245 at 6:27 am on Oct 24, 2010

Got this from a Williams-Sonoma pamphlet - it was absolutely fabulous! The smell while it is cooking is incredible. And the white bean salad accompaniment is a must. Loved the room temp bean salad with the braised pork. Use a good olive oil on the salad - it makes the salad.

Can't wait to do this again!

Garlicky Pork with Greens (slow cooker)
Serves 6

2 ½ lbs boneless pork shoulder, trimmed of most fat, cut into 1.5” chunks
Sal t and freshly ground pepper, to taste

2 tablespoons olive oil
1 large yellow onion, finely chopped (I did large dice)
2 fresh thyme sprigs
15-20 garlic cloves, peeled and left whole
1 teaspoon minced fresh rosemary
2/3 cup dry red wine (I used a very inexpensive Pinot Noir)
1 tablespoon red wine vinegar
2/3 cup beef or chicken stock (I used chicken broth)
1 ¼ lbs kale, tough stems removed and cut into 1” strips

Season the pork generously with salt and pepper. In a large frying pan over medium-high heat, warm the olive oil. When the oil is hot, working in batches if necessary to avoid overcrowding, add the pork and sear, turning as needed, until well browned on all sides, 6 to 7 minutes total. Using a slotted spoon, transfer the pork to a plate.

Pour off most of the fat from the pan and return it to medium-high heat. Add the onion and thyme, and sauté until golden brown, about 5 minutes. Add the garlic and rosemary and cook for 1 minute more. Pour in the wine and vinegar and stir to scrape up the browned bits from the pan bottom. Transfer the contents of the pan to a slow cooker. Add the stock and pork and stir to combine. Cover and cook on low for 5-6 hours, stirring 2-3 times during the first two hours, if possible (I didn't).

Stir in the kale, re-cover and cook for 30 minutes to 1 hour more. The pork and kale should be very tender.

Using a slotted spoon, divide the port and kale among warmed individual plates. Using a large spoon, skim off the fat from the braising liquid, then drizzle some of the liquid over the meat. Top each serving with a large spoonful of the accompanying white bean salad. Serve immediately.

White Bean Salad
1 can (15 oz) white beans, rinsed and drained (I like cannellini beans)
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons finely chopped fresh flat leaf parsley
¼ red onion, sliced paper thin
¼ teaspoons salt
Several grinds of pepper

Combine all ingredients in a bowl. Stir to combine, then taste and adjust the seasonings.


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