This comforting shredded pork stew is broth based like soup, but so hearty with potatoes, beans and kale we had to call it a stew!

Scale

1 1/2 pounds yukon gold potatoes, peeled and cubed

3 cups chopped fresh kale

1 large onion, chopped

4 garlic cloves, whole

4 pound bone-in pork shoulder

14 ounce can white beans, rinsed and drained

1 tablespoon Italian Seasoning

1 teaspoon kosher salt

1/2 teaspoon fresh black pepper

4 cups chicken stock

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Combine all ingredients in a slow cooker and set on low for 8 hours.

Remove the pork from the slow cooker and set on a board to cool. Using a ladle, skim off any fat that’s sitting on top of the broth.

Shred the pork into large pieces (discarding the bone) and return it back to the slow cooker.

Taste the broth for seasonings and adjust if needed. Serve with grated parmesan cheese if desired.