Barbecue-Style Pork Shoulder Stew with Sweet Corn and Collard Greens
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
Ingredients
- 2 pounds pork shoulder, cut into 1-inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups barbecue sauce
- 3 cups beef broth
- 2 cups frozen sweet corn
- 4 cups chopped collard greens
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Season the pork shoulder pieces with salt, black pepper, and smoked paprika.
- Heat a large skillet over medium heat and brown the pork in batches until the pieces develop color on all sides. Transfer the pork to the slow cooker.
- In the same skillet, cook the onion and garlic for 3 to 4 minutes until softened, then add them to the slow cooker.
- Pour the barbecue sauce and beef broth into the slow cooker and stir to combine with the pork and vegetables.
- Cover and cook on low for 7 to 8 hours until the pork is very tender.
- Stir in the frozen sweet corn and chopped collard greens. Continue cooking on low for 45 minutes to 1 hour until the greens are soft and the corn is heated through.
- Taste and adjust salt or pepper if needed before serving.
Notes
Add the collard greens toward the end of cooking so they keep some texture instead of turning mushy. Leftovers store well in the refrigerator for up to three days and reheat gently on the stove with a splash of broth to loosen the sauce. Cornbread on the side makes a simple pairing.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board