Slow-Cooked Tuscan Pork With White Beans
Ready In: 16 hrs 20 mins
Serves: 8
Ingredients
- 2 cups dried navy beans
- 1 tablespoon fresh sage, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground fennel
- 8 garlic cloves, minced
- 2 1⁄2 lbs boneless pork shoulder, trimmed (Boston Butt)
- 4 cups water
- 2 bay leaves
Directions
- Sort and wash navy beans and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours.
- Drain beans. Place beans, 1 t sage, 1 t salt, 5 cloves of garlic and bay leaves in ziptop bag.
- Combine 2 t sage, 1 t salt, 1 t fenel seeds and 3 cloves of garlic. Rub mixture over pork.
- Place pork in a zip top bag.
- Place both bags in a larger bag labeled with directions.
- To serve: Thaw overnight in fridge.
- Place beans, pork and 4 cups of water in a slow cooker. Cook on HIGH 8 hours. Pull pork apart into chunks and serve with bean mixture.
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