Fall-Apart Pork Stew


A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.

Two teal bowls of Fall Apart Pork Stew
Prep Time:
25 mins
Cook Time:
5 hrs
Additional Time:
8 hrs
Total Time:
13 hrs 25 mins
8 servings


  • 2 tablespoons onion powder

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon garlic powder

  • 1 ½ tablespoons seasoned salt

  • 1 ½ tablespoons ground black pepper

  • 1 teaspoon dried marjoram

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 3 pounds boneless pork shoulder, cubed

  • 1 bunch spinach leaves, washed

  • ¼ cup olive oil

  • 2 tablespoons all-purpose flour

  • ¼ cup butter

  • 1 onion, thinly sliced

  • 2 stalks chopped celery

  • 1 pound fresh mushrooms, sliced

  • 1 ½ cups beef broth

  • 2 (28 ounce) cans stewed tomatoes

  • 2 bay leaves

  • 1 teaspoon crushed red pepper flakes

  • 1 teaspoon garlic powder

  • 2 (15 ounce) cans butter beans, rinsed and drained

  • 1 yellow squash, sliced

  • 1 zucchini, sliced

  • salt and pepper to taste


  1. Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.

  2. Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.

  3. Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.

  4. Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.

  5. Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.

  6. Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Nutrition Facts (per serving)

522 Calories
30g Fat
38g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 522
% Daily Value *
Total Fat 30g 38%
Saturated Fat 11g 54%
Cholesterol 82mg 27%
Sodium 1611mg 70%
Total Carbohydrate 38g 14%
Dietary Fiber 9g 32%
Total Sugars 11g
Protein 29g
Vitamin C 38mg 192%
Calcium 212mg 16%
Iron 7mg 41%
Potassium 1330mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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