Shredded Pork, Kale and White Bean Stew
- Total Time: 5 hours
- Yield: 6 servings 1x
Description
Cooking the pork for this stew is a slow process, but the rich flavors that result are unparalleled.
Ingredients
- 2 lb (900 g) pork roast or pork shoulder with at least 1/4" fat cap
- 1/4 cup (60 ml) dark brown sugar
- 3 tbsp coarse sea salt
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, diced
- 4-5 cloves garlic, minced
- 15 1/2 can cannellini beans
- 10-12 leaves curly kale, ribs removed and discarded, diced
- 2 cups (480 ml) chicken or vegetable stock
- 2 cups (480 ml) water
Instructions
- Heat the oven to 300*F. Arrange the pork, fat cap side up, in an ovenproof pot with a tight fitting lid, and rub all over with the sugar and salt. Place the pot on a baking sheet (in case of overspill), place the lid on the pot and roast the pork for 3 and 1/2 hours. Remove from the oven and allow to cool. When the pork is cool enough to handle, shred it using a fork, discarding (or eating!) any extra fatty pieces.
- Heat the oil in a large pot over medium heat until shimmering. Add the onions and cook until translucent, then add the garlic and cannellini beans, including any juices from the cannellini can. Cook, stirring occasionally, until the garlic has lightened and becomes very fragrant, about 1-2 minutes. Add the kale and stir to mix in with the onions, garlic and beans. Add the shredded pork, then the stock and water and stir to combine.
- Bring to a boil and then reduce the heat to low. Allow the stew to simmer until the water has reduced and the kale has fully wilted, about 1 hour. Serve hot.
- Reheats beautifully; If the stew dries out a bit, add a little bit of water before reheating.
- Prep Time: 30 mins
- Cook Time: 4 hours 30 mins
- Category: Stew
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
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Frequently Asked Questions
Why does the recipe rub the pork with dark brown sugar before roasting?
The 1/4 cup of dark brown sugar is rubbed onto the pork along with 3 tbsp of coarse sea salt, with the fat cap facing up during the 3.5-hour roast at 300°F. The sugar creates a caramelized crust that adds depth and a subtle sweetness to balance the savory beans and kale.
Can I roast the pork ahead of time?
Yes — the pork is roasted, cooled, and shredded before going into the stew, so it can easily be done a day ahead. The stew itself reheats beautifully; the instructions note that if it dries out slightly, adding a little water before reheating brings it back.
Should I include the liquid from the canned cannellini beans?
Yes — the instructions specifically say to add the cannellini beans including any juices from the can, which contributes to thickening the stew base alongside the 2 cups of stock and 2 cups of water. 
