Recipe: Spiced Pork Stew (stovetop, crock pot, or pressure cooker)

Hi Ray,

I haven't make this one but it comes from a Canadian Magazine that has really yummy recipes so I am confident posting it here for you. Pickling Spice I find here in Ontario in a small box below the racks of the jarred spices. If you try the recipe, please let me know how it goes.

SPICED PORK STEW

"Pickling spices and mint give pork a tasty pickup. For drama, serve the stew in large hollowed-out crusty rolls."

1 tbsp (15 mL) pickling spices
1 bay leaf
2 lb (1 kg) pork shoulder butt
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
1 onion, sliced
2 stalks celery, chopped
2 cups (500 mL) quartered mushrooms
2 cloves garlic, minced
1/3 cup (75 mL) tomato paste
1 cup (250 mL) dry red wine
1 can (28 oz/796 mL) stewed tomatoes
2 tbsp (25 mL) finely chopped fresh mint
2 tbsp (25 mL) chopped fresh parsley

Cut 5-inch (12 cm) double-thickness square of cheesecloth. Place pickling spices and bay leaf in centre; tie with string into bundle. Set aside.

Trim and cut pork into 1-inch (2.5 cm) cubes; toss with salt and pepper. In large shallow Dutch oven, heat oil over medium-high heat; brown pork, in batches. Remove to plate.

Drain any fat from pan. Add onion, celery, mushrooms and garlic; fry over medium heat, stirring occasionally, until softened, about 5 minutes.

Add tomato paste; cook, stirring, for 2 minutes. Stir in wine, tomatoes and 1/2 cup (125 mL) water, breaking up tomatoes with spoon. Return pork and any accumulated juices to pan. Add spice bundle; bring to boil.

Reduce heat, cover and simmer until pork is tender, about 2 hours. Discard spice bundle. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow container until cold. Cover and refrigerate for up to 2 days or freeze for up to 3 weeks. Thaw in refrigerator. Reheat.) Stir in mint. Sprinkle with parsley.

SLOW-COOKER SPICED PORK STEW:
Follow first three paragraphs as directed, omitting water. Pour into slow-cooker. Cover and cook on Low until tender, 6 to 8 hours. Discard spice bundle. Stir in mint; sprinkle with parsley.

PRESSURE-COOKER SPICED PORK STEW:
Using pressure cooker instead of Dutch oven, follow first three paragraphs as directed, omitting mushrooms. Secure lid and bring to High pressure over high heat. Reduce heat to maintain High pressure; cook for 16 minutes. Remove from heat; let pressure release completely, about 10 minutes. Discard spice bundle.

Stir in reserved mushrooms; cook, uncovered, over medium heat for 15 minutes or until mushrooms are softened. Stir in mint; sprinkle with parsley.

Source: Canadian Living Magazine