I really enjoyed this dish. I used the slow cooker to cook the pork and garlic and then followed the recipe for the potatoes. I only used a small amount of broth in the crock pot, maybe 1 cup, after cooking the potatoes and mushrooms I ladled some of the broth from the crock pot into the pan and covered it to let the potatoes cook through, just 10 minutes or so. I added the pork after the potatoes had cooked through. It was quick and easy when using the crock pot.
Pork and Sweet Potato Hash
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- Calories: 340
- Fat: 11.8g
- Saturated fat: 3.4g
- Monounsaturated fat: 6.2g
- Polyunsaturated fat: 1.3g
- Protein: 28.3g
- Carbohydrate: 29g
- Fiber: 5.7g
- Cholesterol: 76mg
- Iron: 2.9mg
- Sodium: 732mg
- Calcium: 78mg
- 1 pound boneless pork shoulder (Boston butt), trimmed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Cooking spray
- 3 1/2 cups fat-free, lower-sodium chicken broth
- 6 garlic cloves, crushed
- 1 tablespoon olive oil
- 4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
- 1 cup chopped onion
- 1/4 teaspoon ground red pepper
- 1 (8-ounce) package cremini mushrooms, quartered
- 3 tablespoons sliced green onions
- 1. Heat a 12-inch cast-iron skillet over medium-high heat. Sprinkle pork evenly with salt and black pepper. Coat pan with cooking spray. Add pork to pan, and sauté for 8 minutes, turning to brown on all sides. Add broth and garlic to pan; bring to a boil. Cover, reduce heat to low, and simmer for 45 minutes or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.
- 2. Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add potato and onion; sauté for 6 minutes or until lightly browned, stirring occasionally. Add red pepper and mushrooms; cook for 3 minutes. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium, and cook, uncovered, for 20 minutes or until liquid nearly evaporates, stirring occasionally. Stir in pork, and cook for 1 minute or until thoroughly heated. Sprinkle with green onions.
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