Slow Cooker Pork with Greens and Beans
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
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
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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.
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.
Member Ratings For This Recipe
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MACYJOLIEMOM
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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MISSSUZI
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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MJRED56
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JKNEPFLE
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TRICIAN13
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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DYNAMICDEB53
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GREENIECHICKEN
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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CLAIREMZM
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KAYOTIC
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MRS_GMA
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HORSESTALL
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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SHARON904
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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MAKULEWAHINE
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JUSTYNA7
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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TRANSER
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ERINMERRY
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TISHTISHX
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BECKYSUEH
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DBULLARD2
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MOSTEDGAARD
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RIVERWRITER
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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MAMABEARLEHMAN
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SOCKKNITTER
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ANOTHERDAY2TRY
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KOMAL53
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ANEW2DAY
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CALIFSHEWOLF
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KAT573
I was not sure if the 2 lbs was before or after trimming visible fat, and this is indeed a very fatty dish......even after removing visible fat, it still seems to come out to more than the listed amount, divided by eight, just for the meat.....so I am going to have to check this on NutritionData.com - 1/10/10
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SANSIMEONGIRL
This was excellent but I had to add a lot more liquid because when i got home after work the only part of the pork that was fall-apart tender was the part that was in liquid.
So I added a lot more (and more seasonings) and let it cook for another couple of hours before adding the rest. PERFECT. - 1/18/11
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NATPLUMMER
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CAZLINR
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ALEXANDERLISA
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CMFARRELL36
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HAPPYME150
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KDCLEWIEN1
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CARSONB3
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JDOROUGH
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LANABLADE
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GOLDIELOX4
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MSMACH5
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ANEWKEIA
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MELOSPARKLE
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NORMBRODE
Nice looking soup for this cold weather, 6 degrees this morning, my question is what are "Pepitas"? I live in a city of many ethnic families, so kale is one of my favotite vegetables, a Portugues soup made with kale and Chourico is another good soup, that is a meal in it self, hpe to find answer. - 1/10/10
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CD3642984
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RONINJ422
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CHER321
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CD1769149
It was a bit bland, so in the last hour I added more chili powder and salt, and added black pepper and onion powder. Next time I will add an onion when I start the meat. I used pork tenderloin since I had one in the freezer and turnips greens since the store was out of kale and escarole. I will try - 1/11/13
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KIMALEE54
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GREASE31
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CD12972272
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BATTLEFIRE
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PAPAPRAYRPRINCS
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CD11213990
I did this with much more spices....more like 2 tablespoons of cumin and dried red pepper flakes. I added a can of lima beans to the white beans I had to keep the total amount of beans about the same. Also, I had no escarole; I used rapini from the garden. Overall, this is a good flavor combination. - 4/4/12
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SWISSMISS10
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ANIMAL_9
I made this for my family last night, and it was a hit. They are Adventists, so I used chicken instead of pork, and I could not find escarole here so I substituted kale, and doubled it. It was wonderful! I intend to make it again for myself with pork. I'm looking forward to the leftovers tonight. - 2/5/12
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GREENCAT1
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AIRPEACH
I browned the pork (I used pork loin, trimmed clean) after making the rub with no salt and adding black pepper and smoked paprika, and I used a lot of kale. I also added some small-cubed sweet potato and additional tomato (no salt). More liquid overall, and this turned into a lovely, flavorful stew. - 1/23/12
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DONNA_VT
I have to admit I made a mistake in making this recipe. I thought I had bought escarole but it turned out to be Bibb Lettuce (who knew? I have never used escarole before) Anyway, I had some chopped spinach in the freezer so i added that instead and it was fantastic! I am going to make it again. - 1/16/12
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CD9825182
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YINYANGSJM
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CLBALDWIN
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JAYELAITCH
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TXENGLISH
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EARTHMOTHR
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CD8600597
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KARRIESHEA
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ELVSPARK
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B_RANDY15
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MARSHA48
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DMSGLASS
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CD7023171
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WIGGLEBUGSMOM
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LITTLEGIRLSMOM1
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CLAYLADY001
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APRIL301966
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NORASPAT
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PEGGIEBELL
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WOODMOM
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KIMREX
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ROYALTY1022
I used curri, red pepper flakes and sea salt for the meat rub and refrig. 1 hr. used 3 garlic cloves. I heated beans, 2c frz collard greens, 1 lge fresh chop'd tomato together & added the last hr. I cooked the pork roast in crkpot 4-5 hrs on high. It was was great served with hot sauce. Thanks - 1/17/10
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LAKERSGURU
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HUFFLEPUFFNIKKI
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EGRAMMY
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JAMER123
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SHERYE
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RHA1960
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RHOOK20047
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EEJAA70
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REGILIEH
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CD2693807
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NELLJONES
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FEDEXLADY47
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PATRICIAAK
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LOSER05
