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
Sweet potatoes and sliced mushrooms add an interesting twist to this familiar comfort food. Although the pork takes a while to cook, the simmering is hands off.
More From Cooking Light
- 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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