Ingredients
2 medium sweet potatoes, peeled and cubed2 cups chopped fresh kale1 large onion, chopped3 garlic cloves, minced1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 pounds)1 can (14 ounces) cannellini beans, rinsed and drained1-1/2 teaspoons Italian seasoning1/2 teaspoon salt1/2 teaspoon pepper3 cans (14-1/2 ounces each) chicken brothSour cream, optional
Preparation
Place the sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top. Cook, covered, on low until meat is tender, 8-10 hours.
Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. If desired, garnish with sour cream.
