Fall

Slow Cooker Italian Pork Stew

by:
October  5, 2015
4 Ratings
Photo by Paige
Author Notes

Wh wouldn't love coming home to a pot full of butternut squash, kale, lentils, and a garlic herb sirloin? The smell is the in the house is almost as good as a bite of this delicious dinner. —Paige

  • Serves 9
Ingredients
  • 1 Butternut Squash (small)
  • 2 cups Chopped fresh kale
  • 1 Onion (large) chopped
  • 1 Garlic and herb sirloin
  • 1 cup Dried lentils
  • 1/2 teaspoon Each of salt and pepper
  • 32 ounces Chicken Both
In This Recipe
Directions
  1. Place the butternut squash, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the lentils and seasonings. Pour broth over top. ( you can add additional water a ½ cup at a time if it looks necessary. You can do this later after its absorbed some of the chicken broth as well.)
  2. Cover and cook on low for 8-10 hours or until meat is tender.
  3. Remove meat; cool slightly.
  4. Shred pork with two forks and return to slow cooker to heat through.

See what other Food52ers are saying.

  • lachelle
    lachelle
  • Paige
    Paige
  • Prathima
    Prathima

3 Reviews

lachelle November 2, 2015
any suggestions on a marinade for the pork? Its not really something I see available to buy pre-marinated, will the pork have enough flavor without it? Also curious what the best cut of pork is for this, pork loin? pork shoulder?
 
Prathima October 23, 2015
What is a "garlic and herb" sirloin? Is it raw or pre-cooked? And the recipe refers to pork in the last step -- I assume that's a typo.
 
Author Comment
Paige October 23, 2015
It is a pork roast. So it's marinated in garlic and herb seasoning and is uncooked.