Slow Cooker Pork Roast with Butter Beans and Broccoli Rabe
Snowflakes flurrying, snow is mounding, Christmas lights twinkling, indoor fire crackling, a perfect time for a Slow Cooker Pork Roast with Butter Beans and Broccoli Rabe. Savor the moment.
- 4-5 pound pork roast, bone in
- olive oil, enough to lightly coat a large saute pan for browning pork roast before slow cooking
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 2 14.5 ounce cans chicken broth
- 3 15.5 ounce cans butter beans, 2 cans drained of liquid, one can liquid in beans
- 1 pound bunch broccoli rabe, chopped
- Brown Pork Roast in a large saute pan with enough olive oil to lightly coat the bottom of the pan, brown the pork roast on all sides. Pour both cans of chicken both into the slow cooker and turn to low heat. When pork roast is browned on all sides, set into the slow cooker with the chicken stock, fat side up. Sprinkle the roast with garlic powder, salt, and pepper across the top. Place the lid on top of the slow cooker and cook for approximately four hours until the pork is cooked but not completely tender. Tumble in the butter beans and cook for one-half hour then stir in the chopped broccoli rabe, cook another half hour or longer until pork is tender enough to easily cut into chunks. Remove pork from slow cooker and cut into pieces, serve in bowls with the butter beans and broccoli rabe in the broth.