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Pork Roast with White Beans and Cranberries
Servings 13
Ingredients
- 1 lb dried navy beans about 2 cups
- 1 pork shoulder blade roast (5-pound) trimmed
- 1 1/2 tsp kosher salt divided
- 1/4 tsp freshly ground black pepper
- 2 Tbs minced fresh sage divided
- Cooking spray
- 1 1/2 cups sliced shallots about 8 medium
- 5 cups water
- 3 fresh sage sprigs
- 1/2 cup dried cranberries
Instructions
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Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
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Preheat oven to 350º.
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Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook for 15 minutes, turning to brown on all sides. Remove roast from pan. Add sliced shallots to pan; sauté 3 minutes or until tender. Return roast to pan. Add remaining 1/2 teaspoon salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350° for 2 hours. Add dried cranberries to pan; bake an additional 30 minutes or until roast is tender. Remove sage sprigs; discard. Remove roast from pan; shred pork with 2 forks. Sprinkle with remaining 2 teaspoons minced sage. Serve roast with bean mixture
