Ingredients:
– 16 oz. pork shoulder, trimmed, cut into 1″ cubes
– 1/2 tsp. black pepper
– 1 tsp. salt-free seasoning
– 1 Tbsp. olive oil
– 2 Tbsp. tomato paste
– 1 cup low-sodium beef broth
– 1/4 tsp. cinnamon
– 1 onion, diced
– 4 celery stalks, diced
– 3 carrots, diced
– 1 small pie pumpkin (peeled, seeded & diced)
– 4 cloves of garlic, minced
– 4 sprigs of thyme
– 1 bay leaf
– 1-14.5 oz. can black beans, rinsed and drained
Directions:
1) Season the pork with pepper and salt-free seasoning.
2) Add the oil to a large pan and sauté over high heat, browning the pork, cooking for about 8 minutes.
3) Remove the meat from the pan and set aside. Add the tomato paste, beef broth, and cinnamon to the pan and whisk to
incorporate the brown bits on the bottom of the pan, then remove the pan from the heat.
4) Add the browned meat, liquid, and remaining ingredients to the slow cooker and stir to combine.
5) Cook on high for 3 hours, 40 minutes (or low for 7 hours, 40 minutes).
6) Remove the bay leaf before serving.