Pork Roast With White Beans and Cranberries

From Cooking Light; looks like a nice fall dinner. Prep time includes soaking the beans.

• Ready In: 11 hrs
• Serves: 10-12

Ingredients

• 1  lb dried navy beans, about 2 cups
• 5  lbs  pork shoulder blade roast, trimmed
• 1 1⁄2 teaspoons kosher salt, divided
• 1⁄4 teaspoon pepper
• 2  tablespoons fresh sage, divided
• 1 1⁄2 cups shallots, sliced-about 8 medium
• 5  cups water
• 3  sprigs fresh sage
• 1⁄2 cup dried cranberries

Directions

1. Sort and wash beans; place in a large Dutch oven.
2. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
3. Preheat oven to 350.
4. Sprinkle roast with 1 t salt and pepper.
5. Rub surface of roast with 4 t minced sage.
6. Heat a Dutch oven over med high heat.
7. Coat pan with cooking spray.
8. Add roast to pan; cook for 15 min, turning to brown on all sides.
9. Remove roast from pan.
10. Add shallots to pan; saute 3 min or til tender.
11. Return roast to pan.
12. Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer.
13. Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender.
14. Remove sage sprigs; discard.
15. Remove roast from pan; shred meat with 2 forks.
16. Sprinkle with remaining minced sage.
17. Serve roast with bean mixture.