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Braised Pork Shoulder and White Beans

By The Canadian Living Test Kitchen

Tested till perfect

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 Braised Pork Shoulder and White Beans

Braised Pork Shoulder and White Beans
Photography by David Scott

This recipe makes 8 servings

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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 1,333 mg
% RDI: -
calcium 12
iron 49
vit A 33
vit C 7
folate 50

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 or cannellini beans
  • 4 lb pork shoulder picnic roast or pork butt roast
  • 1 tsp each salt and pepper
  • 1 tbsp extra-virgin olive oil
  • 3 celery ribs, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • Garlic Vinegar Sauce:
  • 2 cloves garlic, minced
  • 1/4 cup white wine vinegar
  • 1 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.

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

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