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Greek Tomato Pork Shoulder Stew with Olives and Orzo
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Course Main Course
Cuisine Greek
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 pounds pork shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups chicken broth
  • 1 cup pitted Kalamata olives
  • 1 cup orzo pasta
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley, for serving
  • 1/2 cup crumbled feta cheese, for serving

Instructions
 

  • Pat the pork cubes dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then brown the pork in batches until it is seared on all sides. Transfer the browned pork to the slow cooker.
  • In the same skillet, add the diced onion and cook for 4 minutes until it softens. Stir in the minced garlic and oregano and cook for 1 minute more. Scrape the mixture into the slow cooker.
  • Pour the crushed tomatoes and chicken broth into the slow cooker. Add the Kalamata olives and stir everything to combine. Cover and cook on low for 7 to 8 hours until the pork is very tender.
  • Stir in the orzo during the final 30 minutes of cooking. Replace the lid and continue cooking until the orzo is tender but still firm. Taste and adjust salt and pepper if needed.
  • Ladle the stew into bowls and top each serving with chopped parsley and crumbled feta.

Notes

Stir the orzo in only at the end so it stays intact instead of turning mushy from the long cook time. If the stew thickens too much after the orzo is added, splash in a little extra broth before serving. Leftovers reheat well on the stovetop with a splash of water to loosen the sauce. Feta is added only at the table so it keeps its texture.
Course: Main Course
Cuisine: Greek
Equipment: Slow Cooker, Large Skillet