Ingredients
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
Preparation
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.
Cooking Light DT
