Yet another recipe straight out of Canadian Living; once in a while they put out a real gem of an issue. This was healthy and easy and a nice change from the usual sort of stew flavours. Plus I love slow cooker recipes that don’t involve any sort of browning or cooking at the beginning; you just dump everything in, turn it on low and move on with your day. I would recommend chopping up the meat, onion and potatoes the night before to make this really quick and easy in the morning. Also, this called for a pork shoulder blade roast, which I got, but will not do again; it was way too fatty and I spent a ton of time trimming it. I have purchased pork shoulder roasts that I think would work just fine and not have all that extra fat or a loin roast for that matter if you shy away from the darker, fattier cuts of pork all together. Also, I have added in a Tbsp of agave syrup, but maple syrup or even brown sugar would work, it just needed a little sweetness to bring out the flavours. Also, BBQ flavours require worchestershire sauce in my book, so I added that in to; in other words, make it your own, this is just what I did. And like all good stews and chilis, this was better as leftovers, I think the flavours benefited from sitting for a day.
3 lb pork roast (shoulder is ideal, but go with what you want), cubed
2 onions, chopped
6 cloves garlic, finely chopped
3 bay leaves
2 tsp chili powder
1 tsp each, cumin, coriander, oregano
1/2 tsp each, dry mustard, salt and pepper
2 lbs sweet potatoes, peeled and cubed
1 cup passata (strained tomatoes, find it usually with the pasta/pasta sauces)
1 cup chicken broth
3 Tbsp each, molasses and cider vinegar
1 Tbsp agave syrup
a few good shakes of worchestershire sauce
3 Tbsp flour
a big bunch of rapini, roughly chopped (about 4 cups) – the original recipe used kale, but rapini goes over a lot better with my gang. Basically any really hearty green should work.
1. In your big slow cooker, combine pork through salt and pepper, then top with sweet potatoes.
2. In a medium bowl, whisk together passata, broth, molasses, vinegar, agave syrup and worchestershire sauce. Pour over pork mixture and cover and cook on low for 6-8 hours.
3. Remove one cup of liquid from the pot and stir to combine with the flour. Add back in to pot, stirring to combine. Top with rapini and cover and cook on high for about 30 minutes, or until the gravy has thickened and the rapini is wilted.
We had ours with this quick apple cheddar bread, which was amazing (and the leftovers toasted and smothered in peanut butter was to die for).