Braised Pork Shoulder and White Beans
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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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 564 |
| pro | 43 g |
| total fat | 28 g |
| sat. fat | 9 g |
| carb | 35 g |
| fibre | 10 g |
| chol | 121 mg |
| sodium | 449 mg |
| potassium | 1333 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 49% |
| vit A | 33% |
| vit C | 7% |
| folate | 50% |
Suggested Recipes
-
2 cups (500 mL) white pea (navy) beans or cannellini beans (1 lb/500 g)
4 lb (2 kg) pork shoulder picnic or butt roast
1 tsp (5 mL) each salt and pepper (approx)
1 tbsp (15 mL) extra-virgin olive oil
3 ribs celery, diced
2 carrots, diced
1 onion, diced
5 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1 bay leaf
Garlic vinegar Sauce:
2 cloves garlic, minced
1/4 cup (50 mL) white wine vinegar
Pinch salt
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.
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.
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.
Tags:
Meat-Pork; Beans and Legumes; Vegetables; Boil/Simmer; Roast; Main Course;
Source
Canadian Living Magazine: September 2009
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