Kentucky Slow Cooker Burgoo

Main Ingredients:

2 tablespoons unsalted butter

2 (4-oz.) Panizzera spicy pork sausage links, casings removed

1 (2½-lb.) Panizzera boneless pork shoulder, trimmed and cubed

1 lb. Panizzera chuck roast, trimmed and cubed

1 cup chopped yellow onion (from 1 onion)

¾ cup chopped carrot (from 1 large carrot)

¾ cup chopped green bell pepper

3 garlic cloves, minced (about 1 Tbsp.)

3 cups chicken stock

12 ounces russet potatoes, cut into ¾-inch pieces

2 cups chopped green cabbage (from 1 small head)

2 cups frozen corn kernels

1 (15.5-oz.) can cannellini beans, drained and rinsed

3 tablespoons Worcestershire sauce

¼ cup quality Kentucky Bourbon

1 tablespoon kosher salt

2 teaspoons black pepper

Recipe Steps:

Step One:

Melt butter in a large Dutch oven over medium-high. Add sausage links. Cook, stirring occasionally, until browned, about 6 minutes. Transfer to an 8-quart slow cooker.

Step Two:

Add pork to Dutch oven. Cook until very well browned, about 12 minutes, turning once. Transfer to slow cooker.

Step Three:

Add roast to Dutch oven.  Cook until very well browned, about 12 minutes, turning once. Transfer to slow cooker.

Step Four:

Add onion, carrot, bell pepper, and garlic to Dutch oven. Cook, stirring often, until tender, about 6 minutes. Stir in stock. Bring to a boil, scraping to loosen browned bits from bottom of pot. Transfer to slow cooker. Add potatoes, cabbage, corn, beans, Worcestershire, bourbon, salt, and pepper. Cover; cook on low until meat is tender, 8 hours. Transfer pork to a plate. Shred pork; return to slow cooker before serving.