Pork & Mushroom Stew
Prep: 25 mins
Cook: 8 hrs
2 T coconut oil
1½ lbs pork loin, cut into 1-inch cubes and patted dry
1 medium onion, chopped
1 clove garlic, chopped
2 T dried oregano
2 T dried mustard
½ t freshly ground whole nutmeg
½ t Himalayan salt
½ t freshly cracked black pepper
1½ cups beef bone broth
2 T white wine vinegar
1 lb white button mushrooms
1 cup water
¼ cup full-fat coconut milk
3 T capers
Melt the coconut oil in a heavy skillet set over high heat.
Add the meat in a single layer, making sure that the pieces do not touch, and cook until brown on all sides. If necessary, work in batches so as not to overcrowd the pan. Remove the cooked pieces of meat, and place in a bowl to collect the juices.
Once all the meat has been cooked and set aside, lower the heat to medium, add a little more fat to the pan if necessary, then throw in the onion and garlic and cook, stirring often, until the onion is fragrant and becomes translucent.
Add the oregano, mustard, ground nutmeg, salt, and pepper. Stir to coat, then add the broth and white wine vinegar.
Add the meat and juices back into the pan, bring to a simmer, then transfer to the slow cooker, and cook on LOW for 6 hours.
Add the mushrooms and an extra cup of water, and continue cooking for 2 hours on LOW.
Ladle a little bit of the cooking liquid into a measuring cup—whisk in the coconut milk, then return to the slow cooker. Add the capers, mix one final time and serve.