Slow-Cooker Kentucky Burgoo

Name: Slow-Cooker Kentucky Burgoo
Total time: 510 min
Yield: 6 serving
Ingredients: 2 tablespoons unsalted butter; 2 (4-oz.) spicy pork sausage links, casings removed; 1 (2½-lb.) boneless pork shoulder, trimmed and cut into 4 pieces; 1 cup chopped yellow onion (from 1 onion); .75 cup chopped carrot (from 1 large carrot); .75 cup chopped green bell pepper (from 1 small 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; 1 tablespoon kosher salt; 2 teaspoons black pepper

Kentucky burgoo usually includes a mixture of mutton, beef, pork, or poultry, along with a variety of fresh vegetables. Both sausage links and pork shoulder bring richness our slow-cooker version.

2 tablespoons unsalted butter
2 (4-oz.) spicy pork sausage links, casings removed
1 (2½-lb.) boneless pork shoulder, trimmed and cut into 4 pieces
1 cup chopped yellow onion (from 1 onion)
.75 cup chopped carrot (from 1 large carrot)
.75 cup chopped green bell pepper (from 1 small 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
1 tablespoon kosher salt
2 teaspoons black pepper