(Inspired by Giada De Laurentiis)
Yields: approx 11.5 cups
Ingredients:
1 lean Pork Sirloin Tip Roast (approx 28 oz.)
1 large onion, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
2 large kale leaves (or any good looking green), stems trimmed and coarsely chopped
1 Tbsp garlic powder
1 Tbsp Italian Seasoning mix
1 can diced tomatoes (fresh tomatoes would be best)
4 cups water
4 tsp Organic "Better Than Bouillon" Beef Base
1 ounce piece of parmesan cheese (or pecorino romano cheese) rind
salt and pepper to taste
(flour, salt and pepper for browning meat prior to cooking in the slow cooker)
beans, pasta, and/or rice of your liking
Directions:
1. Place pan on medium-high heat with oil.
2. Mix flour, salt, and black pepper in a shallow bowl/plate.
3. Quarter meat and lightly coat all sides in flour mixture.
4. Brown all sides of quartered meat in oiled pan. Set aside.
5. Dissolve beef base in warm water; whisk thoroughly.
6. All vegetables, cheese rind, liquid mixture, and meat to a slow cooker.
7. Set to low and cook for up to 8 hours.
8. After 8 hours, gently "pull apart" meat with a wooden spoon to create "shredded pork" within the soup. Make sure to remove the rind and discard before serving.
9. Serve hot and add beans, pasta and/or rice.
Tip:
1. Prep veggies, liquid mixture and brown meat the night before. Store all of it separately in the refrigerator over night. In the morning, before you leave the house, put it all in the slow cooker and set to low for 8 hours. Enjoy when you get home from a long day with no work in the kitchen!
2. Prepare beans, pasta, and/or rice separately and add to soup just before serving. This way the beans, pasta, and/or rice will not get soggy in the soup throughout the week. (The beans will probably be okay in the liquid, but I have just gotten it the habit of adding complex carbs when I am ready to eat it.)d
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