Italian Shredded Pork Stew

• 2 medium sweet potatoes, peeled and cubed
• 2 cups chopped fresh kale
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 boneless pork shoulder butt roast (2-1/2 to 3-1/2 pounds)
• 1 can (14 ounces) cannellini beans, rinsed and drained
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 cans (14-1/2 ounces each) chicken broth
• Sour cream, optional

1. 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.
2. Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. If desired, garnish with sour cream.

sweet potatoes, fresh kale, onion, garlic, pork shoulder butt roast, cannellini beans, italian seasoning, salt, pepper, chicken broth, sour cream

Taken from www.tasteofhome.com/recipes/italian-shredded-pork-stew/ (may not work)