Tested till perfect  Braised Pork Shoulder and White Beans
Braised Pork Shoulder and White Beans
Photography by David Scott

Braised Pork Shoulder and White Beans

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2009

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 2 cups 2cupswhite pea beans or cannellini beans
  • 4 lb 4lbpork shoulder picnic roast or pork butt roast
  • 1 tsp 1tspeach salt and pepper
  • 1 tbsp 1tbspextra-virgin olive oil
  • 3 3celery ribs, diced
  • 2 2carrotcarrots, diced
  • 1 1oniononions, diced
  • 5 5cloves garlic, minced
  • 1 tsp 1tspdried thyme
  • 1/2 tsp 1/2tspdried oregano
  • 1 1bay leafbay leaves

Garlic Vinegar Sauce:

  • 2 2cloves garlic, minced
  • 1/4 cup 1/4cupwhite wine vinegar
  • 1 pinch 1pinchsalt
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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.

Nutritional Information Per serving: about

cal 564 pro 43g total fat 28g sat. fat 9g
carb 35g fibre 10g chol 121mg sodium 449mg
potassium 1,333mg

% RDI:

calcium 12 iron 49 vit A 33 vit C 7
folate 50
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