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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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Sonoma Diet, Wave 1. Ingredients:
1 1/2 lbs boneless pork shoulder |
2 (14 ounce) cans beef broth |
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic, undrained |
1 cup bottled roasted red sweet pepper, drained and cut into bite-size strips |
1/2 cup chopped onion |
2 tablespoons balsamic vinegar |
1/4 teaspoon black pepper |
2 medium zucchini, halved lengthwise and sliced 1/4 inch thick |
Directions:
1. Trim fat from meat. Cut meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker combine meat, beef broth, tomatoes, roasted sweet peppers, onion, vinegar, and pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 15 minutes more or until zucchini is crisp-tender.
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