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
Garlic Vinegar Sauce:
MethodRinse 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.
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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
- Iron 49.0
- Folate 50.0
- Calcium 12.0
- Vitamin A 33.0
- Vitamin C 7.0