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
- 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
MethodIn 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
- Iron 29.0
- Folate 36.0
- Calcium 8.0
- Vitamin A 34.0
- Vitamin C 8.0