Pork And Beans (Crock-Pot)

• 2 tablespoons olive oil
• 2 lbs pork shoulder, cut into bite size pieces
• 2 -3 onions, chopped
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup white wine or 1 cup chicken broth
• 2 teaspoons sherry wine vinegar or 2 teaspoons white wine vinegar
• 1 (28 ounce) can tomatoes, chopped
• 2 (14 ounce) cans white kidney beans, drained and rinsed
• 2 teaspoons paprika
• 2 tablespoons white wine
• 8 cups kale, stemmed and chopped

1. In a skillet over medium high heat heat oil and then add pork (in batches if necessary) and cook, stirring, adding more oil if necessary until pork is browned (5 - 15 minutes). Transfer to slow cooker as meat browns.
2. Reduce heat to medium and add onions to skillet and cook, stirring until softened (3-5 minutes). Stir in garlic and spices (oregano - pepper) and cook stirring another minute or so. Stir in wine and vinegar and cook stirring another minute.
3. Stir in tomatoes (with juice) and bring to a boil. Transfer mixture to slow cooker.
4. Stir in beans.
5. Cover and cook on low for 8 hours (or on high for 4 hours) or until pork is tender and falling apart.
6. In a small cup combine paprika and wine. Add to crockpot.
7. Add kale in batches. Cover and cook on high for 30 minutes.

olive oil, pork shoulder, onions, garlic, oregano, salt, pepper, white wine, sherry wine vinegar, tomatoes, white kidney beans, paprika, white wine, kale

Taken from www.food.com/recipe/pork-and-beans-crock-pot-342151 (may not work)