Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak your unglazed clay pot in cold water for at least 30 minutes, then drain the water thoroughly before cooking.

2. 2

   Cut 2 pounds of boneless pork shoulder into 1.5-inch cubes and pat dry, then dice 16 ounces of tempeh into 1-inch pieces, seasoning the pork with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, sear the pork cubes in batches until browned on all sides, then remove them from the skillet and set aside.

4. 4

   In the same skillet, add 1 large diced yellow onion, 1 large diced green bell pepper, 2 medium chopped carrots, and 4 minced garlic cloves, cooking for 5-7 minutes until the vegetables begin to soften.

5. 5

   Transfer the seared pork, cooked vegetables, and diced tempeh into the soaked clay pot, then add 28 ounces of canned diced tomatoes, 2 cups of chicken broth, 2 tablespoons of smoked paprika, 1 tablespoon of chili powder, 1 teaspoon of dried thyme, 2 tablespoons of packed brown sugar, and 1 tablespoon of apple cider vinegar, stirring gently to combine all ingredients.

6. 6

   Place the lid securely on the clay pot and cook in a cold oven set to 325°F (160°C) for 2.5 to 3 hours, or until the pork is very tender and easily shreddable, then remove the pot from the oven and let it rest for 10 minutes before serving.