Slow Cooker Amish Pork and Butter Beans Directions:
Pat the pork shoulder chunks dry with paper towels.
Spread the drained and rinsed butter beans evenly across the bottom of a 5- to 7-quart slow cooker.
Arrange the pork chunks over the beans, nestling them slightly into the layer while keeping the pieces mostly intact and visible.
Whisk the beef broth and onion soup mix together until evenly combined.
Pour the broth mixture over the pork and beans, allowing the liquid to run between the pork pieces. The meat should be mostly, but not completely, submerged.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with a fork and the beans are creamy.
Skim any excess rendered fat from the surface.
Gently turn the pork pieces through the gravy and lightly stir the beans without breaking up the pork too much.
Serve the pork nestled among the butter beans with plenty of the glossy onion gravy spooned over each portion.
WW Points Calculation:
Trimmed boneless pork shoulder: 56 points
Butter beans: 0 points
Low-sodium beef broth: 0 points
Reduced-sodium dry onion soup mix: 2 points
Points Information:
Total Points: 58 points
Servings: 8
Points per serving: 7 points
Nutrition Information:
Calories: 405
Protein: 37 g
Carbohydrates: 24 g
Fat: 18 g
Fiber: 7 g
Sugar: 2 g
Sodium: 520 mg
I'm waiting for your comments! Enjoy!
