Shredded Pork Recipe

Name: Shredded Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. pork shoulder blade steak; 1 (10 oz.) can Campbell's mushroom soup; 1/2 c. water; 1/4 c. dry sherry; 1 Tbsp. soy sauce; 1/2 tsp. ground ginger; 1/2 tsp. crushed pepper; 2 Tbsp. vegetable oil; 1/2 c. diced carrots; 1/2 medium red or green pepper, cut into 2-inch strips; hot cooked rice

Servings: persons

1 1/2 lb. pork shoulder blade steak
1 (10 oz.) can Campbell's mushroom soup
1/2 c. water
1/4 c. dry sherry
1 Tbsp. soy sauce
1/2 tsp. ground ginger
1/2 tsp. crushed pepper
2 Tbsp. vegetable oil
1/2 c. diced carrots
1/2 medium red or green pepper, cut into 2-inch strips
hot cooked rice

1
Remove bone from steak.
2
Thinly slice steak; set aside.
3
In small bowl combine soup, water, sherry, soy sauce, ginger and crushed green pepper or red peppers until crisp.
4
Transfer to bowl. In skillet over high heat in 1 tablespoon hot oil, stir-fry carrots and peppers until crisp.
5
In same skillet, stir-fry pork half at a time, until pork is no longer pink.
6
Stir in cooked vegetables and soup mixture.
7
Heat to boiling.
8
Serve over rice.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lb. pork shoulder blade steak, 1 (10 oz.) can Campbell's mushroom soup, 1/2 c. water, 1/4 c. dry sherry, and more.

Yes, Shredded Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shredded Pork

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