Pork Stew with Gremolata
Gremolata, a combination of parsley, lemon peel, and garlic, adds a fresh, sprightly flavor to this pork stew
Makes: 4 servings
Prep: 25 mins
Cook: 7 hrs to 8 mins(low) or 3 1/2 to 4 hours (high)
Ingredients
1 1/2 pounds boneless pork shoulder roast
1 tablespoon olive oil
1 14 1/2 ounce can diced tomatoes, undrained
1 14 ounce can beef broth
1 large onion, cut into thin wedges
1 cup sliced carrots (2 medium)
1/2 cup sliced celery (1 stalk)
1/2 cup dry white wine
1 tablespoon quick-cooking tapioca, crushed
2 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups hot cooked orzo pasta (rosamarina) or rice Gremolata
Directions
1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in undrained tomatoes, broth, onion, carrots, celery, wine, tapioca, garlic, thyme, salt, and pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. Serve over hot cooked orzo. Sprinkle each serving with Gremolata.
Gremolata
Ingredients
1/4 cup snipped fresh Italian (flat-leaf) parsley
2 teaspoons finely shredded lemon peel
4 cloves garlic, minced
Directions
In a small bowl, stir together parsley, lemon peel, and garlic.
**Recipe from bhg.com
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