Slow Cooker Pork with Kale, Giant Beans, and a Mild Sweet Pepper, Lemon, and Dill Sauce

Instructions

1. 1

   1. For deeper flavor, optionally brown the meat first. Heat a large skillet over medium-high heat, about 375°F / 190°C surface temperature, with 1 tbsp olive oil. Brown the pork shoulder in batches for 4 to 5 minutes, seasoning with salt and black pepper. This step is optional but recommended.

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   2. Place the onion, red bell pepper, carrot, and garlic in the slow cooker. Add the browned or raw pork on top, followed by the crushed tomato, chicken broth, sweet paprika, dried dill, lemon zest, and bay leaves. Add the remaining 1 tbsp olive oil and stir gently.

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   3. Cover and cook on low for 6 hours, until the pork is very tender. If your appliance uses setting names, use LOW; the mixture usually stays around 190°F to 200°F / 88°C to 93°C during slow cooking.

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   4. Uncover, remove the bay leaves, and add the giant beans and chopped kale. Stir well so the kale sinks into the hot liquid.

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   5. Cover again and cook for 30 minutes more on LOW, until the kale is tender and the beans are heated through.

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   6. In a small bowl, mix the cornstarch with the cold water until smooth. Stir this slurry into the slow cooker along with 2 tbsp lemon juice. Cover and cook for 20 to 30 minutes more on HIGH, or until the sauce thickens slightly; on that setting the contents often approach 205°F / 96°C.

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   7. Taste and adjust salt and black pepper if needed. Add the chopped fresh dill and stir one last time.

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   8. Serve hot, dividing the pork, beans, and vegetables among plates with plenty of the mild sweet pepper, lemon, and dill sauce.