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Slow-Cooker Pork Shoulder with White Beans
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Prep Time:
45 minutes
Total Time:
7 hours 45 minutes
Get in the Halloween spirit with our easy and delicious slow cooker pork and white beans. Perfect for busy weeknights, this comforting dish is full of rich flavors. Bookmark this recipe for many more tasty meals to come.
Ingredients:
  • 3 lb boneless pork shoulder roast, trimmed of visible fat
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
  • 6 cloves garlic, coarsely chopped
  • 2 tablespoons finely chopped fresh sage
  • 1/2 cup grated Parmesan cheese (2 oz)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 1/4 cup honey
  • 2 tablespoons balsamic vinegar
Instructions:
  • Coat a 5-quart slow cooker with cooking spray.
  • Massage the pork with oil, salt, and pepper to coat it evenly. Sear the pork in a 10-inch nonstick skillet over medium-high heat for 2 to 3 minutes on each side until browned. Transfer the pork to the slow cooker.
  • In a medium bowl, combine beans, garlic, and sage. Transfer the mixture into the slow cooker around the pork. Cover and cook on Low heat setting for 7 to 8 hours.
  • 1. Turn off the slow cooker. Transfer the pork to a large cutting board. Allow it to cool slightly, then shred the pork using two forks, removing any fat and cartilage.
  • Drain the bean mixture in a colander over a large bowl, saving the cooking liquid. Put the beans back in the slow cooker and mash them with a wooden spoon or potato masher, gradually adding 3 to 6 tablespoons of the reserved liquid until the desired consistency is reached. Mix in the cheese and 2 tablespoons of parsley.
  • In a large bowl, whisk together honey and vinegar until well combined. Add shredded pork and mix thoroughly. Serve the bean mixture with the shredded pork and sprinkle the remaining 2 tablespoons of parsley on top. Enjoy!

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