Slow Cooker Pork and Black Bean Stew
Hearty, cold weather comfort food. Pork shoulder is slow cooked with beans, beer, peppers, and spices until fall-apart tender.
Servings 6 servings
Ingredients
- Cooking spray
- 30 ounces canned black beans lightly drained (2 15-ounce cans)
- 1 ½ pounds boneless pork shoulder roast or Boston Butt
- 12 ounces dark beer (or stout) recommend: Guinness (or substitute beef stock)
- 1 red bell pepper seeded and diced
- 1 jalapeno seeded and diced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
Garnishes:
- Lime wedges
- Diced green onion
- Sour cream
- Diced tomatoes
- Chopped cilantro
Instructions
- Lightly spray or grease the inside of a 4-6 quart (medium) slow cooker.
- Add the black beans, pork shoulder roast, beer, red bell pepper, and jalapeno. Sprinkle evenly with the spices.
- Cover and cook for 7-8 hours on low or 4-5 hours on high.
- Remove the pork from the slow cooker and let it cool enough to handle. Using two forks, pull or shred the pork. Remove and discard any excess fat.
- Return the shredded pork to the slow cooker and stir well.
- Cover and cook for an additional 30 minutes.
- Serve with garnishes of lime, diced green onion, sour cream, diced tomatoes, and cilantro with warm tortillas on the side.
Notes
- The stew can be made a day ahead of serving. Store it covered in your refrigerator and reheat when ready to serve. You may need to add a little water to get it back to the original consistency.
- Store any leftovers in a closed container in the refrigerator for up to three days. Reheat over low heat or in the microwave. May also be frozen for up to three months.
Nutrition
Calories: 262kcal | Carbohydrates: 27g | Protein: 23g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 793mg | Potassium: 738mg | Fiber: 11g | Sugar: 1g | Vitamin A: 667IU | Vitamin C: 33mg | Calcium: 71mg | Iron: 4mg
