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.

Source: https://www.myrecipes.com/recipe/pork-sweet-potato

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INGREDIENTS

1 pound Boneless pork shoulder ; trimmed
1/2 teaspoon Kosher Salt
1/2 teaspoon Black pepper
3 1/2 cups Low sodium chicken broth
6 cloves Garlic ; crushed
1 tablespoon Olive oil
1 pound Sweet potatoes ; peeled and cubed
1 cup Onion ; chopped
1/4 teaspoon Red pepper
8 ounces Cremini Mushrooms ; quartered
3 tablespoons Green onions ; sliced

Servings

INSTRUCTIONS

Step 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.

Step 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.

NOTES

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Pork and Sweet Potato Hash

1 pound Boneless pork shoulder trimmed
1/2 teaspoon Kosher Salt 
1/2 teaspoon Black pepper 
3 1/2 cups Low sodium chicken broth 
6 cloves Garlic crushed
1 tablespoon Olive oil 
1 pound Sweet potatoes peeled and cubed
1  cup Onion chopped
1/4 teaspoon Red pepper 
8 ounces Cremini Mushrooms quartered
3 tablespoons Green onions sliced

Step 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.

Step 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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Nutrition

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Serving Size: 1 Serving (453g)
Recipe Makes: 4 Servings

Calories: 467
Calories from Fat: 230 (49%)

Amt Per Serving		% DV

	Total Fat 25.5g	34 %
	Saturated Fat 8.5g	43 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 3g
Cholesterol 81.9mg		25 %
Sodium 1170mg		40 %
Potassium 1193mg		31 %
Total Carbohydrate 30.2g		9 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 25.7g
Protein 29.4g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 467

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