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Slow-Cooker Pork Ditalini Stew
Ingredients
  • 1½ pounds boneless pork shoulder roast (Boston butt), cut into 1-in. pieces
  • 4 cups chicken broth
  • 1 (28-oz.) can whole tomatoes, chopped, liquid reserved
  • 6 garlic cloves, sliced
  • ½ tablespoon crushed red pepper
  • 1¼ teaspoons kosher salt
  • 6 ounces uncooked ditalini pasta
  • 4 ounces baby spinach
  • 2 ounces parmesan cheese, grated (about ½ cup)
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