ITALIAN PORK STEW
Cooked in a crock pot, this is stew is packed full of flavor! Bacon is okay to use as a substitute, but to get the full flavor, use pancetta.
* Use Organic Ingredients whenever possible
2 tbsp butter
2 oz pancetta or good bacon diced before cooking
2 lbs trimmed pork shoulder cut into 1-inch cubes (in our case we used wild boar meat)
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
2 tbsp minced garlic
1 tbsp sweet paprika
¼ tsp cayenne pepper
½ tsp sea salt
1 tsp sugar
½ tsp black pepper
1 tbsp dried rosemary
1 cup dry white wine (we diced used Frey’s Organic Red Wine)
1 can (28 oz) fire roasted diced tomatoes
2 tbsp lemon juice
Add diced pancetta or diced bacon and 1 tbsp butter to cold pan and raise temperature slowly to medium, allowing diced pancetta to slowly render, cooking it until it’s brown but not crisp. Transfer pancetta to slow cooker crock. Add pork, in batches, and cook, stirring, until browned, about 4 minutes per batch. Transfer to slow cooker as well.
Add remaining tbsp of butter to pan. Add onions, carrots and celery and cook, stirring, until vegetables are softened, about 8-10 minutes. Add spices, , salt, pepper and lemon juice and toss until coated. Add wine to deglaze pan, bring to a boil and cook, stirring for 2 minutes, scraping up brown bits from bottom of pan. Lower temperature and stir in tomatoes. Transfer veggie mix to slow cooker. Cover and cook on low for 8 hours or on high for 4 hours, until meat is very tender.