Slow Cooker Pork Shoulder Roast With White Beans

Author: Canadian Living

Pass the sauce around so that each person can add it according to taste.

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 3 ribs celery diced
  • 2 carrots diced
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 2 cans navy beans drained and rinsed
  • 4 lbs pork shoulder picnic roast
  • 4 lbs pork shoulder butt roasts
  • 1 cup sodium-reduced chicken broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley
Garlic Vinegar Sauce:
  • 2 cloves garlic minced
  • 1/4 cup white wine vinegar
  • 1 pinch salt

Method

In slow cooker, combine celery, carrots, onion, garlic, thyme, oregano, salt, pepper and bay
leaf. Stir in beans. Add pork; pour in broth.

Cover and cook on low until pork is tender, about 8 hours.

Transfer pork to cutting board; keep warm for about 15 minutes before slicing across the grain. Discard bay leaf.

Meanwhile, whisk flour with 2 tbsp water until smooth; whisk into slow cooker. Cook, covered, on high until slightly thickened, 15 minutes. Stir in parsley.

Garlic Vinegar Sauce: Whisk garlic, vinegar and salt. Serve with pork and beans.

Nutritional facts Per serving: about

  • Sodium 867 mg
  • Protein 37 g
  • Calories 572.0
  • Total fat 34 g
  • Potassium 893 mg
  • Cholesterol 118 mg
  • Saturated fat 12 g
  • Total carbohydrate 29 g

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Pork Shoulder Roast With White Beans

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