“Hey Mom, what are you writing about?” my younger son just asked me.
“Pork butt,” I replied.
He collapsed into fits of raucous laughter only a teenage boy could produce at the mention of the word “butt.” Boys never really grow up.
Teenage boys do, however, eat me out of house and home. That’s why it’s important to be able to make them a meal that is filling, nutritious and economical.
Enter Brookshire’s Boston butt roast.
This is one of my favorite things to cook because one roast will feed a small army (aka, teenage boys), and the pork gets so much flavor from the fat.
This meal is super easy because you make it in the slow cooker, so it’s ready when you walk in the door at night.
Pork and Pasta Stew
1 1/2 lbs pork butt roast (Boston butt), cut into 1-inch pieces
4 cups chicken broth
1 (28 oz) can whole tomatoes, chopped (liquid reserved)
6 cloves garlic, sliced
1/2 Tbs crushed red pepper
1 Tbs oregano
1 1/4 tsp kosher salt
6 oz small shaped pasta, uncooked
4 oz baby spinach
2 oz parmesan cheese, grated
Combine the pork roast, broth, tomatoes and the liquid, garlic, red pepper, oregano and salt in a large slow cooker. Cover and cook on high for 6 hours.
Just before serving, add the pasta. Cover and cook for 10 more minutes. Stir in the spinach. Cover and cook until the pasta is al dente, about 2 minutes. Serve immediately topped with parmesan cheese.
Nutritional Information: Calories Per Serving: 400, Calories from Fat: 104, Fat: 12 g (4 g Saturated Fat), Cholesterol: 132 mg, Sodium: 1175 mg, Carbohydrates: 26 g, Fiber: 3 g, Sugar: 4 g, Protein: 47 g.
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