Recipes and Cooking Pork Stew with Gremolata Pressure cooker or slow cooker, you choose which handy kitchen appliance you want to make this stew with. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 23, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 7 hrs Total Time: 7 hrs 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 ½ pound boneless pork shoulder roast 1 tablespoon olive oil 1 14.5 ounce can diced tomatoes, undrained 1 14 ounce can beef broth 1 large onion, cut into thin wedges 1 cup sliced carrots (2 medium) ½ cup sliced celery (1 stalk) ½ cup dry white wine 1 tablespoon quick-cooking tapioca, crushed 2 cloves garlic, minced ½ teaspoon dried thyme, crushed ¼ teaspoon salt ⅛ teaspoon ground black pepper 2 cup hot cooked orzo pasta (rosamarina) or rice Gremolata Gremolata ¼ cup snipped fresh Italian (flat-leaf) parsley 2 teaspoon finely shredded lemon peel 4 cloves garlic, minced Directions Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat. Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in undrained tomatoes, broth, onion, carrots, celery, wine, tapioca, garlic, thyme, salt, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Serve over hot cooked orzo. Sprinkle each serving with Gremolata. Gremolata In a small bowl, stir together parsley, lemon peel, and garlic. Pressure Cooker Instructions In a 4- to 6-qt. multifunction electric or stove-top pressure cooker cook meat, half at a time, in hot oil over medium-high heat until browned. (For electric cooker, use saute setting). Drain off fat. Stir in next 10 ingredients (through pepper). Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.Combine butter and flour; whisk into stew. Cook over medium heat until slightly thickened and bubbly. Serve over orzo; top with Gremolata. Rate it Print Nutrition Facts (per serving) 530 Calories 14g Fat 49g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 530 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 107mg 36% Sodium 805mg 35% Total Carbohydrate 49g 18% Total Sugars 8g Protein 44g Vitamin C 24.8mg 124% Calcium 111.1mg 9% Iron 4.1mg 23% Potassium 942mg 20% Folate, total 96.8mcg Vitamin B-12 0.9mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.