Thursday, December 3, 2009

Slow Cooker Cassoulet

4 lb Boneless Pork Shoulder, Trimmed of Fat and Cut into 8 pieces
Salt & Pepper to taste
2 T Olive Oil
1 C Panko (Japanese Bread Crumbs)
4 oz Bacon, Roughly Chopped
1 1/2 lb Bulk Chorizo Sausage
3 Medium Onions, Chopped
1 Can Tomato Paste
1 35 oz Can Diced Tomatoes
2 C Chicken Broth
3 Cans Great White North Beans, drained or 6 Cups Raw cooked Al Dente
6 Cloves Garlic, halved
1/4 C Italian Parsley, Chopped

Salt and pepper pork, set aside.

In a stove-top safe insert of a slow cooker or Dutch oven, cook oil and panko over medium-high heat. Cook stirring constantly, until panko is toasted and golden, about 5 minutes. Mix with Italian parsley and set aside.

Add bacon and cook until crisp, add Chorizo and saute until just cooked. Remove bacon and Chorizo. Add half of the pork and cook until brown on both sides. About 5 minutes. Transfer to platter and cook remaining pork.

Add onions and wine and cook until translucent, about 8 minutes. Stir in tomatoes, tomato paste, and broth. Remove from heat and add beans, pork, Chorizo, bacon, and garlic.

Place in slow cooker, cover and set to low for 8-9 hours. For Dutch Oven cover and place in a 250 degree oven for 3-4 hours or until pork pulls apart easily with a fork. Before serving skim off fat and fold in panko and parsley. Taste and season as needed with salt and pepper. Serve with Crostini.

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