Published: by Absolutely Recipes, in the Meat recipes category.
2 medium sweet potatoes, peeled and cubed
2 cups chopped fresh kale
1 large onion, chopped
3 garlic cloves, minced
1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 LBs)
1 can (14 ounces) cannellini beans, rinsed and drained
1-1/2 TSPs Italian seasoning
1/2 TSP salt
1/2 TSP pepper
3 cans (14-1/2 ounces each) chicken broth
Sour cream, optional
Place the sweet potatoes, kale, onion and garlic in a 5 quart slow cooker.
Place roast on vegetables.
Add the beans and seasonings.
Pour broth over top.
Cook, covered, on low until meat is tender, 8-10 hours.
Remove meat; cool slightly.
Skim fat from cooking juices.
Shred pork with 2 forks and return to slow cooker; heat through.
If desired, garnish with sour cream.
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