Rosemary and Lemon Pulled Pork Stew

I was invited to attend a cooking class at Ripon College by a friend of mine.  We made four different dishes at the class, and my station was assigned the Portuguese-inspired Pulled Pork Stew.   Everyone commented on how flavorful the dish was.   We served it over a lemon-garlic couscous.

Rosemary and Lemon Pork Stew

Ingredients:

1&1/2 lbs boneless pulled pork

1&1/2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1&1/2 tablespoons olive oil
4 oz trimmed and sliced mushrooms
2 cups sliced onions
2 cups diced tomatoes
1 cup dry white wine
1/2 teaspoon dried oregano
3/4 teaspoon ground coriander
1 teaspoon chopped rosemary
2 tablespoons fresh lemon juice
parsley or cilantro (to garnish)

Directions:
Toss the pulled pork in flour, salt, pepper, and paprika.  Brown it in olive oil in a large saute pan.  Add the tomatoes, mushrooms, and sliced onions, and saute for 5 more minutes.  Stir in the wine, oregano, coriander, and rosemary, scraping up any browned bits on the bottom of the pan.  Cover stew and cook on low heat for about 15 minutes or until liquid thickens up a bit.   Just before serving, stir in the fresh lemon juice.  Garnish with parsley or cilantro served over cooked lentils or couscous.