Slow-Cooker Pork Shoulder with White Beans

Slow-Cooker Pork Shoulder with White Beans

Prep Time : 45 min
Total Time : 7 hrs 45 min
Servings : 8


For Slow Cooking

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

For Serving

1/2cup grated Parmesan cheese (2 oz)
1/4cup chopped fresh Italian (flat-leaf) parsley
1/4cup honey
2tablespoons balsamic vinegar



1-Spray 5-quart slow cooker with cooking spray.
2-Rub pork with oil, then salt and pepper. Heat 10-inch nonstick skillet over medium-high heat; brown pork in skillet 2 to 3 minutes on each side. Transfer to slow cooker.
3-Meanwhile, in medium bowl, mix beans, garlic and sage. Pour into slow cooker around pork. Cover and cook on Low heat setting 7 to 8 hours.
4-Turn off slow cooker. Carefully transfer pork to large cutting board. When cool enough to handle, shred pork with 2 forks; discard fat and cartilage.
5-Meanwhile, drain bean mixture in colander set over large bowl; reserve cooking liquid. Return beans to slow cooker. Mash beans with wooden spoon or potato masher, adding 3 to 6 tablespoons reserved liquid to desired consistency. Stir in cheese and 2 tablespoons of the parsley.
6-In large bowl, beat honey and vinegar with whisk. Stir in shredded pork. Serve bean mixture with shredded pork; top with remaining 2 tablespoons parsley.

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