Braised Pork Shoulder and White Beans

Braised Pork Shoulder and White Beans Image by: Braised Pork Shoulder and White Beans Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2009

Ingredients

  • 2 cups white pea beans
  • 2 cups cannellini beans
  • 4 lbs pork shoulder picnic roast
  • 4 lbs pork butt roast
  • 1 teaspoon each salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 celery ribs diced
  • 2 carrots diced
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
Garlic Vinegar Sauce:
  • 2 cloves garlic minced
  • 1/4 cup white wine vinegar
  • 1 pinch salt

Method

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:

Nutritional facts Per serving: about

  • Sodium 449 mg
  • Protein 43 g
  • Calories 564.0
  • Total fat 28 g
  • Potassium 1333 mg
  • Cholesterol 121 mg
  • Saturated fat 9 g
  • Total carbohydrate 35 g

%RDI

  • Iron 49.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 33.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Pork Shoulder and White Beans

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