PulledPork Stew

• Difficulty1/5
• Prep time5 mins
• Cook time2 hrs
• Serves4 - 6
• HardwoodApple

The remedy for extra pulled pork? Salsa verde Pulled Pork Stew. Add in sliced avocado and a dollop of sour cream and you’re on the stairway to soup heaven.

• 1 (16-oz.) can salsa verde
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can fire-roasted diced tomatoes

• 1 lb shredded smoked pork, without sauce
• 1 tsp ground cumin
• 2 cups reduced-sodium chicken broth

• 1 tsp Jacobsen salt
• 1 tsp freshly ground black pepper

• 1 (16-oz.) can salsa verde
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can fire-roasted diced tomatoes
• 1 lb shredded smoked pork, without sauce

• 1 tsp ground cumin
• 2 cups reduced-sodium chicken broth
• 1 tsp Jacobsen salt
• 1 tsp freshly ground black pepper

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Stir in salsa verde, black beans, fire-roasted tomatoes, shredded pork, cumin and chicken broth. Season with salt and pepper to taste.

Cook on Traeger for 1 hour stirring every 20 minutes. After 1 hour, cover Dutch oven with lid and cook an additional hour.

Top stew with fresh herbs, avocado and sour cream. Serve hot, enjoy!

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