Slow-Cooker Spicy Barbecue Pork Stew

Slow-Cooker Spicy Barbecue Pork Stew

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From: Everyday Slow Cooker

Eat this dish along with cornbread on a cold day. This slow-cooker pork stew is filling, and the heat from the spicy barbecue sauce and vinegar from the hot peppers will warm you. Reduce the amount of barbecue sauce or use a sweet variety if you can't handle the heat.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 tablespoon canola oil
  • 1 (3 pound) boneless pork shoulder, trimmed and cut into 3-inch pieces
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1¼ teaspoons kosher salt
  • 1 cup chopped yellow onions (from 1 onion)
  • 1 cup chopped poblano chile (from 1 chile)
  • 4 cups unsalted chicken stock
  • 1 (15 ounce) can no-salt-added pinto beans, drained and rinsed
  • 1 (14.5 ounce) can no-salt-added fire-roasted diced tomatoes, undrained
  • 1 cup fresh yellow corn kernels (from 1 ear)
  • 1 cup bottled spicy barbecue sauce (such as Stubb's)
  • ¼ cup julienned smoked sun-dried tomatoes, chopped (about ⅞ ounce)
  • 1 tablespoon liquid from hot peppers in vinegar

Preparation

  • Prep

  • Ready In

  1. Heat the oil in a large nonstick skillet over medium-high. Sprinkle the pork with the paprika, black pepper, and ¾ teaspoon of the salt. Add the pork to the skillet; cook, turning once, until browned, 8 to 10 minutes. Transfer the pork to a 5- to 6-quart slow cooker. Add the onions and poblano to the skillet; cook, stirring often, until slightly softened and lightly browned, 3 to 4 minutes. Add the onion mixture to the slow cooker.
  2. Stir the stock, beans, diced tomatoes, corn, barbecue sauce, and sun-dried tomatoes into the slow cooker. Cover and cook on LOW until the pork is tender, about 8 hours. Remove the pork from the slow cooker, and let cool 10 minutes. Skim any visible fat from the surface of the stew. Tear or break the pork into large pieces, and return the pork to the stew; stir in the liquid from the hot peppers and remaining ½ teaspoon salt. Ladle the stew into bowls, and serve hot.
  • Multicooker Directions: In Step 1, transfer the browned pork to the inner pot of a 6-quart multicooker. Add the cooked onion mixture to the pot. In Step 2, stir the stock, beans, diced tomatoes, corn, barbecue sauce, and sun-dried tomatoes into the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours. Finish Step 2.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 303 calories; 12 g fat(4 g sat); 3 g fiber; 18 g carbohydrates; 32 g protein; 7 g sugars; 2 g added sugars; 615 mg sodium;
  • Carbohydrate Servings: 1

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