Braised Pork Shoulder and White Beans

By The Canadian Living Test Kitchen

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Braised Pork Shoulder and White Beans
Photography by David Scott

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	564564 cal
pro	43 g43g pro
total fat	28 g28g total fat
sat. fat	9 g9g sat. fat
carb	35 g35g carb
fibre	10 g10g fibre
chol	121 mg121mg chol
sodium	449 mg449mg sodium
potassium	1,333 mg1,333mg potassium
% RDI:	-
calcium	1212 calcium
iron	4949 iron
vit A	3333 vit A
vit C	77 vit C
folate	5050 folate

The humble pork shoulder roast becomes meltingly tender when braised. A bone-in pork picnic roast or boneless pork butt roast can be used interchangeably in this recipe, depending on what is available (but if using a shoulder picnic roast, leave its fat cap on for extra flavour). The Garlic Vinegar Sauce adds a hit of acidity to cut through the richness of the meal. Pass it around so that each person can add it according to taste.

Ingredients

2 cups white pea beans 2 2cups cupswhite pea beans or cannellini beans
4 lb pork shoulder picnic roast 4 4lb lbpork shoulder picnic roast or pork butt roast
1 tsp each salt and pepper 1 1tsp tspeach salt and pepper
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
3 celery ribs , diced3 3celery ribs, diced
2 carrots , diced2 2carrotcarrots, diced
1 onion , diced1 1oniononions, diced
5 cloves garlic , minced5 5cloves garlic, minced
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1 bay leaf 1 1bay leafbay leaves
Garlic Vinegar Sauce:
2 cloves garlic , minced2 2cloves garlic, minced
1/4 cup white wine vinegar 1/4 1/4cup cupwhite wine vinegar
1 pinch salt 1 1pinch pinchsalt

Preparation

Rinse and soak beans overnight in three times their volume of water. (Or, for the quick-soak method, bring to boil and boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour.) Drain.

In saucepan, cover beans again with three times their volume of water and bring to boil. Reduce heat, cover and simmer until tender, about 40 minutes. Drain, reserving 2-1/2 cups (625 mL) of the cooking liquid.

Sprinkle pork all over with salt and pepper. In Dutch oven, heat oil over high heat; brown pork all over. Transfer to plate. Drain off all but 1 tbsp (15 mL) of the fat.

Add celery, carrots and onion; cook over medium heat until softened and light golden, about 8 minutes.

Stir in garlic, thyme, oregano and bay leaf; cook for 2 minutes.

Add beans to pan. Return pork and any juices to pan. Add reserved bean cooking liquid; bring to boil.

Cover and roast in 350°F (180°C) oven for 2-1/2 hours. Uncover; roast until tender, about 30 minutes. Transfer pork to cutting board; slice. Season beans with more salt and pepper (if desired). Discard bay leaf.

Garlic Vinegar Sauce: Meanwhile, in small bowl, whisk together garlic, vinegar and salt. Serve with pork and beans.

More pork recipes:

Additional information : Tip: Beans thicken as they sit, but if they seem too soupy, simmer for a few minutes over medium heat to thicken slightly.

Source : Canadian Living Magazine: September 2009