Once again I have a pile of cooking magazines that have accumulated at my house. I get caught up and then spend an evening playing on Pinterest or playing Lexulous. Then one evening turns to two or three and suddenly I am up to my eyebrows in magazines again. I saw this in Simple and Delicious and think this will become a staple for the winter months.
2 medium sweet potatoes, peeled and cubed
2 C. chopped fresh kale (I may sub spinach here)
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2 1/2 to 3 1/2 pounds)
1 14oz. can white kidney or cannellini beans, rinsed and drained
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. pepper
3 cans 14.5oz. each chicken broth
Sour cream, optional
Place sweet potatoes, kale, onion and garlic in a slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over the top. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat and cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Garnish with sour cream, if desired.
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