Pork Shoulder with Beans & Greens

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 331.7
  • Total Fat: 20.0 g
  • Cholesterol: 67.1 mg
  • Sodium: 436.2 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 21.7 g

View full nutritional breakdown of Pork Shoulder with Beans & Greens calories by ingredient
Submitted by:


Altered from Chef Meg's to reflect the ingredients I had. Altered from Chef Meg's to reflect the ingredients I had.
Number of Servings: 12


    2.5 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 (or water + bullion)
    1 c low-sodium diced tomatoes
    1 bunch kale, shredded finely
    2 cans cannellini beans, drained and rinsed
    2 cups water


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 shred meat. Add diced tomatoes, beans, water and kale to slow cooker with the greens placed on top to steam. Continue to cook for 1 hour.

Number of Servings: 12

Recipe submitted by SparkPeople user TAMRACLOVEC.

Rate This Recipe