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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 285.9
  • Total Fat: 15.6 g
  • Cholesterol: 72.2 mg
  • Sodium: 408.3 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 25.9 g

View full nutritional breakdown of Slow Cooker Pork with Greens and Beans calories by ingredient
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Slow Cooker Pork with Greens and Beans

Submitted by: CHEF_MEG
Slow Cooker Pork with Greens and Beans

Introduction

My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.
My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.

Number of Servings: 8

Ingredients

    Spice rub:
    1 tablespoon chili powder
    1/2 teaspoon red pepper flakes
    1/2 teaspoon kosher or sea salt

    2 pounds pork shoulder, visible fat removed

    3 cloves garlic, halved
    1 cup chicken stock, low sodium
    1 (14.5-ounce) can low-sodium diced tomatoes
    2 (14.5-ounce) cans cannellini beans, drained and rinsed
    2 cups escarole or kale, chopped

    1/2 cup pepitas

Tips

Pepitas are shelled pumpkin seeds, which you can find in the nuts aisle.


Chef Meg used Boston Butt roast, which actually comes from the shoulder area of a pig.

Escarole, also called endive, is a sturdy green that stands up well in slow-cooking dishes. You could also use kale or another sturdy green.

Cannellini beans are white kidney beans that are popular in Italian cooking. Use canned for convenience, but drain and rinse them to control the salt. Use Great Northern beans if you can't find cannellini beans.

Pepitas are shelled pumpkin seeds. You can omit them from the recipe if you can't find them.

Try adding an additional one or two cups of stock during the last hour and instead of a slow stew, you have a great hearty soup.

Serve this dish with chunks of whole-wheat bread to sop up the tasty broth. This meal is so packed full of flavor, your family will forget they're eating healthful, fiber-rich beans and dark, leafy greens, a great source of antioxidants.


Directions

Prepare the 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 the meat until ready to cook.

Place the pork in a slow cooker with the garlic.

Pour the stock over the meat. Cook on low for 5-6 hours.

Remove the lid and break up the meat into large chunks.

Add the diced tomatoes, beans and kale. Cook for another hour.

Before serving, toast the pepitas in a dry skillet.

Serve the stew warm, topped with the pepitas.

Makes 8 one cup servings with 1 tablespoon pepitas as a garnish.






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Member Ratings For This Recipe


  • Incredible!
    24 of 24 people found this review helpful
    Loved this dish! Great for a cold winter day. I cooked the pork with the broth in the pressure cooker for an hour, and then added the tomatoes, beans, and kale and simmered for an hour. I used probably 3 to 4 cups of chopped kale, but would use more next time...and there will be a next time! - 1/7/10

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  • Very Good
    22 of 23 people found this review helpful
    Easy to make. I even made it with Chicken! - 1/10/10

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  • Incredible!
    20 of 20 people found this review helpful
    This is just awesome! I added a little hot pepper sauce, and that made it even better!!!! - 9/4/09

    Reply from CHEF_MEG (9/16/09)
    Great, Josh! I'm so happy you liked it.


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  • Incredible!
    18 of 19 people found this review helpful
    We really liked this. I didn't use chili powder or the pepitas, but made it more southern-style with Creole seasoning. I used great northern beans and red beans and mustard greens. I cooked the meat one day then refrigerated it overnight so I could separate the fat out easily. Will make again! - 1/18/10

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  • Incredible!
    15 of 15 people found this review helpful
    Tasty recipe! Used port tenderloin which I browned with garlic before putting in crockpot. Also, used home-cooked white beans and home-made stock for lower sodium. Used kale and spinach for the greens (and doubled greens amount). Will make again and again; will try with chicken and/or turkey, too. - 1/12/11

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  • Very Good
    14 of 15 people found this review helpful
    My family really enjoyed this recipe! Don't let chef meg fool you though, my kids ate the pork and nothing else! HA! My husband and I ate the beans and greens along with the pork. Very delicious! We both thought that it could use MORE GREENS. Other than that, it's a keeper! Thankyou Chef Meg. - 3/23/10

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  • 14 of 16 people found this review helpful
    To DAMETEMPLAR and FLUTTERFLI, Pepitas are pumpkin seeds. I found the info here: http://www.gourmetsleuth.com/Articles/Ethn
    ic-Unique-Foods-Ingredients-645/pepita
    s.aspx
    Hope that helps you! - 1/10/10

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  • Incredible!
    13 of 13 people found this review helpful
    Absolutely delicius dish. I did substitute escarole and used kale instead, basically since I could not find the first. I would change nothing its just good. - 4/12/10

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  • Incredible!
    12 of 13 people found this review helpful
    Easy to make, I used pork tenderloins and collard greens (also garbanzo and black beans) and it was great! - 1/16/10

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  • Incredible!
    10 of 10 people found this review helpful
    I was hesitant to add the diced tomatoes and almost backed out of adding the beans! But I am not a great cook so I thought I would stick to the plan. I could eat this all week and never grow tired of it! - 3/2/11

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  • Incredible!
    9 of 10 people found this review helpful
    AWESOME!!!! I do a pork butt bbq in the oven then to the smoker.... So, I did use my own spice mix but I will tell you this dish was awesome! I did substitute Salsa for the tomatoes. This dish would be great after work, play, shopping, or anytime. I think it would make a great holiday dish as we - 7/24/10

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  • Incredible!
    9 of 9 people found this review helpful
    The flavor in this dish is amazing! We loved it and will do again! There are a few discrepancies in the video vs the recipe, mainly the measurements of the rub. Also, video stated that there are 8 servings @ 1.5 C each. I meas. all ingred. EXACTLY and ended up w between 7-8 (cooked) cups total. - 2/25/10

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  • Very Good
    8 of 8 people found this review helpful
    I love this. It was easy to make and very tasty. I lowered the sodium quite a bit by substituting Trader Joe's low sodium stock and no sodium tomatoes. Also cooked dried beans I made myself with no salt. - 1/18/10

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  • Incredible!
    7 of 7 people found this review helpful
    This was excellent! I'm not generally a pork fan, and I'd never used kale before, but this recipe made me very happy to eat both. Very, very satisfying on a winter night, too, and makes great leftovers. I think this one is going into regular rotation. - 2/15/11

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  • Good
    7 of 7 people found this review helpful
    A nice blend of spice. I used regular broth so might explain why it was a bit salty. It sat a few days before we ate it at a Chef Meg SP taste testing party. "Like a pull apart soup" in texture and consistancy. We ran out of greens quickly so would put more in next time. Refried beans taste. - 11/16/09

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  • Very Good
    6 of 6 people found this review helpful
    This was very tasty and my husband also enjoyed it a great deal. Have added this to our "make it again" recipe file. Thank you ! We did add Tobasco to spice it up a little more. - 2/13/11

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  • Incredible!
    6 of 6 people found this review helpful
    Been making similar recipe for years. Good w/ pork tenderloin, boneless chicken or turkey breast or small beef tip roast. Pepitas are pumpkin seeds. Look in snack isle w/ sunflower seeds or buy online @ Swansons vitamins. - 12/14/10

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  • Incredible!
    6 of 6 people found this review helpful
    Absolutely Awesome! I was skeptical about all the chili powder--afraid it would be too strong of a flavor. I was so wrong, my husband and I were both saying "mmmmm" with each bite! The pork was very tender and had a wonderful taste. Fantastic!!! - 11/1/10

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  • Incredible!
    5 of 5 people found this review helpful
    This is AMAZING! I take this recipes as leftovers to work and my coworkers try to steal my lunch! I highly recommend this soup. - 1/18/11

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  • Incredible!
    5 of 5 people found this review helpful
    this was delicious!! used frozen turnip greens with diced turnips--just thawed and added the last hour. did not drain & rinse the beans because I wanted to add the canned bean juice. it was great and will add to my slow cooker winter stew list! -db - 1/10/10

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  • Very Good
    4 of 4 people found this review helpful
    I made this today for tonight's supper, and am very pleased with the results. I too only had frozen chopped spinach on hand, and subbed Great Northern beans for the cannellinis, AND pork steaks for the roast, but it was very tasty. I'm looking forward to leftovers, and will watch for green fat. - 3/2/11

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  • Incredible!
    4 of 5 people found this review helpful
    The greens didn't cook through so I took them out and added a can of corn instead. It was delicious. I'm going to make it again today but I'm going to use chicken instead. YUM! - 2/23/11

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  • Very Good
    4 of 4 people found this review helpful
    I think any greens would work with this dish!!! I had baby bok choy that needed using up so they went into the pot instead of escarole. - 1/27/11

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  • Incredible!
    4 of 4 people found this review helpful
    My family doesn't normally eat anything resembling soup or stew. We all loved it. Not only am I making it again, but I'm making it a regularly rotated meal. - 1/19/11

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  • Incredible!
    4 of 5 people found this review helpful
    FABULOUS!!!THANK YOU!!! - 1/10/10

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