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Crock Pot French-Style Pork Stew (10/26/2013)

Crock Pot French-Style Pork Stew

6 parsley sprigs, plus ¼ cup chopped fresh parsley
3 fresh thyme sprigs
5 garlic cloves, unpeeled
2 bay leaves
1 tablespoon black peppercorns
2 whole cloves
8 cups chicken broth
1 cup water
3 lbs. boneless pork butt roast, cut into large chunks
1 smoked ham shank or 2-3 smoked ham hocks
2 onions, halved through the root end, root end left intact
6 carrots, peeled, and sliced
1 lb. potatoes, unpeeled, cut into ¾-inch pieces
12 oz. Kielbasa sausage, halved lengthwise and then cut into ½-inch thick slices
½ head cabbage, shredded

Add parsley and thyme sprigs (fold or break to fit), garlic, bay leaves, peppercorns, and cloves in the center of a doubled paper coffee filter or triple layer cheesecloth and close tight and tie into a bundle with kitchen twine.

In a large crock pot, add chicken broth, water, pork, ham shank, onions, and herb bundle. Cover and cook on high 5-6 hours. Cook until pork chunks are tender. With about an hour left in cooking time, bring a large pot of water to boil and cook potatoes and carrots until just tend. Drain and set aside. When pork is done, using a slotted spoon, discard onions and herb bundle from crock pot. Transfer ham to plate. Remove any loose fatty pieces from broth. Add carrots and potatoes to pot and stir to combine. When ham is cool enough to handle, using 2 forks, remove meat and shred into bite-size pieces; discard skin and bones.

Add shredded ham, kielbasa, and cabbage to pot. Stir to combine, cover and cook on high 1 hour. Season with salt and pepper to taste, then stir in chopped parsley. Ladle into bowls and serve.


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