You may also like
Categories:Viewed: 114 - Published at: 5 years ago
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
Method
- 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.
- Preheat oven to 350.
- Sprinkle roast with 1 t salt and pepper.
- Rub surface of roast with 4 t minced sage.
- Heat a Dutch oven over med high heat.
- Coat pan with cooking spray.
- Add roast to pan; cook for 15 min, turning to brown on all sides.
- Remove roast from pan.
- Add shallots to pan; saute 3 min or til tender.
- Return roast to pan.
- Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer.
- Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender.
- Remove sage sprigs; discard.
- Remove roast from pan; shred meat with 2 forks.
- Sprinkle with remaining minced sage.
- Serve roast with bean mixture.
