Slow Cooked Pork Shoulder With Braised White Beans Recipes

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BRAISED PORK SHOULDER

Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make Open-Faced Porchetta Sandwich with Caramelized Apples or Ribbon Pasta With Pork Ragu and Fresh Sage. Use the pork skin to make Roasted Baby Potatoes with Cracklings and Chives.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h50m

Number Of Ingredients 10



Braised Pork Shoulder image

Steps:

  • Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium-low heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
  • Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to plate using slotted spoon.
  • Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.
  • Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus.

6 ounces pancetta, finely chopped
2 medium onions, thinly sliced
1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 head garlic, minced
2 teaspoons fennel seeds, toasted and ground
1 teaspoon crushed coriander seeds
2 cups Belgian-style ale
1 cup homemade or store-bought low-sodium chicken stock

SLOW COOKER PORK SHOULDER

Easy and versatile. After it's cooked I pull it apart and then separate it, to make 2 different meals by changing up the sauce. I will post the sauce recipes separately. :-)

Provided by Corilayn

Categories     Pork

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 9



Slow Cooker Pork Shoulder image

Steps:

  • Score fat cap on the pork shoulder in a diamond pattern.
  • Rub the shoulder with the Worcestershire sauce and liquid smoke, use enough to cover entire shoulder.
  • Combine spices and rub on top and sides.
  • Layer onions on the bottom of the slow cooker and place shoulder on top.
  • Cover and refrigerate overnight, not necessary but recommended.
  • Remove and allow to come to room temperature.
  • Drizzle honey all over the top, enough to thinly cover.
  • Cook on low for 6 - 10 hours, it depends on the meat and how you like it.
  • Pull meat apart with a couple forks and it's ready for 'dressing'.
  • After that, the possibilities are endless.
  • I took half the meat and put it back in the slow cooker on warm with 1 cup of bbq sauce and a cup of cola mixed with meat for 30 mins.
  • Served with baked beans and rice tonight.

Nutrition Facts : Calories 951.3, Fat 68.1, SaturatedFat 23.6, Cholesterol 268.4, Sodium 691.9, Carbohydrate 15.1, Fiber 1.1, Sugar 10.8, Protein 65.8

5 lbs pork shoulder
2 -3 tablespoons Worcestershire sauce
2 -3 tablespoons liquid smoke
1 teaspoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon smoked paprika (optional)
3 -4 tablespoons honey
2 medium onions, sliced

SLOW-COOKER PORK SHOULDER WITH WHITE BEANS

You've been planning for sweets, scares and shivers...but there's also a hearty way to kick off the week of Halloween. Our slow cooker pork and white beans is a great dish to plan ahead for, when time is little and the week holds a lot. It's comforting and the best way to kick Halloween into gear, knowing that from here on out it's fast-paced feasting all week long. You'll love the rich flavors that only pork shoulder and beans can give you, so be sure to bookmark this recipe because it's not the last time you'll make it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 8

Number Of Ingredients 11



Slow-Cooker Pork Shoulder with White Beans image

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 610, Carbohydrate 45 g, Cholesterol 110 mg, Fat 4, Fiber 9 g, Protein 51 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 10 g, TransFat 0 g

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

BRAISED PORK SHOULDER

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15



Braised Pork Shoulder image

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS

This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.

Categories     Bon Appétit     Pork     Bean     Spinach     Braise     Sage     Garlic     White Wine     Wine     Dinner     Wheat/Gluten-Free     Winter

Yield 4 servings

Number Of Ingredients 24



Slow-Cooked Pork Shoulder with Braised White Beans image

Steps:

  • Pork:
  • Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and 1/4 cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.
  • Let pork sit at room temperature 1 hour. This will help it cook evenly.
  • Preheat oven to 450°F. Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook pork, turning occasionally, until browned on all sides, 15-20 minutes. Transfer pork to a large plate.
  • Remove pot from heat and pour off any fat. Discard fat and any leaves in pot; wipe out pot. Add remaining 2 Tbsp. oil to pot along with garlic, juniper berries, peppercorns, sage sprigs, and remaining 4 bay leaves. Cook over low heat until garlic just starts to brown around the edges, about 1 minute. Pour in wine and vinegar. Return pork to pot, placing fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out). Cover pot with a lid, transfer to oven, and cook pork 30 minutes. Reduce oven temperature to 300° and cook, turning pork every 30 minutes or so and adding a splash of water if braising liquid is reducing too quickly, until meat is very tender and pulling away from the bone, 2 1/2-3 hours.
  • Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2"-3" pieces, removing any excess fat (it should pull apart very easily but still hold together in pieces). Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.
  • Beans:
  • Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Pour in cold water to cover by 1 1/2" and bring to a simmer over medium heat, skimming foam from surface as needed. Reduce heat so that liquid is at a very gentle simmer; cook until beans are almost tender but still slightly starchy in the centers (you want them to be about 75 percent cooked), 35-45 minutes. Preheat oven to 300°F while the beans are still cooking.
  • Remove beans from heat; season with several generous pinches of salt and add remaining 1/4 cup oil. Transfer to oven and bake without disturbing beans (you want a film to form on the surface) until tender, 15-25 minutes. Finishing the beans in the oven ensures that they are evenly cooked and creamy. Turn off oven and leave beans inside to keep warm until ready to serve.
  • Greens and assembly:
  • Working in 2 batches, cook spinach in a large pot of boiling salted water until tender and no bite remains, about 2 minutes. Drain in a colander and let cool slightly, then squeeze out excess water.
  • Heat 2 Tbsp. oil in a medium skillet over medium and cook garlic, stirring, until softened and barely golden, about 1 minute. Add spinach and stir just to coat leaves in oil and warm through.
  • To serve, spoon beans plus a bit of their cooking liquid onto plates. Arrange several pieces of pork and spinach over beans. Drizzle with oil and sprinkle with sea salt.
  • Do Ahead
  • Beans can be made 1 day ahead. Let cool in liquid; cover and chill. Reheat gently before serving.

Pork:
1 (6-lb.) bone-in pork shoulder (Boston butt), fat cap trimmed to 1/4 inch
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
8 fresh bay leaves, divided
1/4 cup sage leaves, plus 4 large sprigs
4 tablespoons olive oil, divided
1 head of garlic, halved crosswise
9 juniper berries
4 black peppercorns
3 cups dry white wine
1/4 cup best-quality red wine vinegar
Beans
1 large beefsteak tomato, halved crosswise
1 head of garlic, halved crosswise
4 large sprigs sage
2 cups coco nano or cannellini (white kidney) beans, soaked overnight, drained
2 tablespoons plus 1/4 cup olive oil
Kosher salt
Greens and assembly:
2 bunches mature spinach, tough stems removed
Kosher salt
2 tablespoons olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
Flaky sea salt

SLOW COOKER PORK SHOULDER

Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 8h25m

Yield Serves 6-8

Number Of Ingredients 8



Slow cooker pork shoulder image

Steps:

  • Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
  • Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

Nutrition Facts : Calories 245 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

2 tbsp olive oil
1.5kg piece pork shoulder
250ml white wine
250ml chicken stock
4 bay leaves
2 sprigs of rosemary
1 tsp black peppercorns
1 garlic bulb

SLOW-COOKER BRAISED BEEF, PORK AND BLACK BEANS

Brazilian Feijoada is the inspiration for this satisfying slow-cooker meal. Inexpensive cuts of beef and pork are combined with earthy black beans and cooked until perfectly tender. Sautéed greens, white rice and orange segments make this dish a memorable meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h50m

Yield 10

Number Of Ingredients 18



Slow-Cooker Braised Beef, Pork and Black Beans image

Steps:

  • Soak beans in cold water 8 hours or overnight.
  • Spray 6-quart slow cooker with cooking spray.
  • Heat 12-inch skillet over medium heat. Add bacon; cook until crispy and brown. Using slotted spoon, transfer bacon to slow cooker. Season pork shoulder with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Increase heat to medium-high. Cook pork in bacon drippings 3 minutes on each side or until well browned. Transfer pork to slow cooker.
  • Season chuck evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to skillet; cook about 3 minutes on each side or until well browned. Place in slow cooker. Reduce heat of skillet to medium; add onions to skillet. Cook about 4 minutes or until softened. Add 4 cloves garlic; cook 1 minute. Transfer to slow cooker. Stir to combine.
  • Drain beans; add beans, broth and ham hock to slow cooker. Cover; cook on Low heat setting 8 hours or until beans and meat are tender.
  • Remove ham hock; let cool enough to handle. Remove meat from hock; shred into small pieces, and return to slow cooker. Stir in vinegar.
  • Meanwhile, cut away tough stalks and stems from collard greens. Wash collards thoroughly. Stack up several leaves, and roll up lengthwise in a bundle; cut them into 1-inch strips. Repeat until all leaves are shredded.
  • In 12-inch skillet, heat oil over medium heat. Add 4 cloves garlic; cook about 2 minutes or until starting to brown. Add the greens; toss well with oil and garlic. Cook 2 to 4 minutes or until wilted. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Serve beef, pork and beans over white rice with collard greens and orange segments.

Nutrition Facts : Calories 530, Carbohydrate 33 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 13 g, Protein 46 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 2 g, TransFat 0 g

1 lb dried black beans (2 cups), sorted, rinsed
4 slices bacon, diced
1 lb boneless pork shoulder or butt, cut into 1 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 lb boneless beef chuck, cut into 1 1/2-inch pieces
1 large onion, chopped
4 cloves garlic, finely chopped
1 1/4 cups Progresso™ chicken broth (from 32-oz box)
1 smoked ham hock (about 1 lb)
1 tablespoon apple cider vinegar
2 bunches collard greens (about 2 lb)
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups cooked white rice
3 oranges

SLOW-COOKED TUSCAN PORK WITH WHITE BEANS

Adapted for OAMC from an October 2007 Cooking Light Recipe. Calories 391, Fat 11 g, Fiber 12.9 g. Weight Watchers Points 8. "An inexpensive cut of pork becomes rich and tender when braised. Creamy beans make the dish hearty and satisfying."

Provided by Erindipity

Categories     Stew

Time 16h20m

Yield 8 serving(s)

Number Of Ingredients 8



Slow-Cooked Tuscan Pork With White Beans image

Steps:

  • 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.

Nutrition Facts : Calories 540.4, Fat 29.5, SaturatedFat 10, Cholesterol 100.7, Sodium 538.2, Carbohydrate 32.9, Fiber 13, Sugar 2, Protein 35.5

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

BRAISED PORK BELLY WITH BORLOTTI BEANS

Combine pork belly, borlotti beans and veg to make this delicious one-pot casserole. Serving up three of your 5-a-day, it's wholesome as well as flavourful

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 2h

Number Of Ingredients 15



Braised pork belly with borlotti beans image

Steps:

  • Heat the oven to 160C/140C fan/gas 3. Toss the pork in the flour with some seasoning. Heat the oil in an ovenproof casserole dish and fry the pork for 10 mins until golden, then transfer to a plate. Tip all the veg into the pan with the rosemary, bay leaves and garlic, and cook on a low heat for 10 mins until softened. Stir in the tomato purée and cook for a minute, then add the wine. Pour over the stock, then bring to a simmer and stir in the fried pork.
  • Cover, then cook in the oven for 1 hr. Remove from the oven, stir through the beans, cover again and return to the oven for 30 mins, or until the pork is very tender. Leave to cool a little, then scatter over the parsley, lemon zest and reserved celery leaves.

Nutrition Facts : Calories 662 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 13 grams fiber, Protein 45 grams protein, Sodium 1.1 milligram of sodium

800g skinless, boneless pork belly, cut into large chunks, or 800g pork belly slices
1 tbsp plain flour
2 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped, any leaves reserved and chopped, to serve
1 rosemary sprig
2 bay leaves
2 garlic cloves, roughly chopped
1 tbsp tomato purée
200ml white wine
500ml chicken stock
2 x 400g cans borlotti beans, drained
large handful of parsley, leaves picked and finely chopped, to serve
1 lemon, zested, to serve

SLOW COOKER APPLE CIDER BRAISED PORK

This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 7h

Yield 8

Number Of Ingredients 13



Slow Cooker Apple Cider Braised Pork image

Steps:

  • Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
  • Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
  • Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
  • Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
  • Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
  • Cut pork into 1/4-thick slices and serve with sauce poured over the top.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 13.5 g, Cholesterol 97.1 mg, Fat 25.9 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 9.9 g, Sodium 126.9 mg, Sugar 9.5 g

1 (4 pound) boneless pork shoulder roast
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 shallots, sliced
1 rib celery, chopped
½ cup apple cider vinegar
2 ½ cups apple cider
4 cloves garlic, peeled
1 bay leaf
1 ½ teaspoons Dijon mustard
1 pinch cayenne pepper, or more to taste
2 tablespoons cold butter, cut into small pieces
1 tablespoon chopped fresh herbs (Italian parsley, sage, or thyme)

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SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS
2017-12-12 Pork. Sprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and ¼ cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a …
From banyanbranches.com


SLOW COOKER PORK SHOULDER RECIPE
2021-06-24 Yield: 4 1/2 cups of Shredded Pork (approx.) Prep time: 10 M. Cook time: 8 hour. Total time: 8 H & 10 M. Fall-apart-tender pork shoulder cooked in the crock-pot. This very …
From slowcookrecipe.com


BEST SLOW-COOKER PORK SHOULDER RECIPE - HOW TO MAKE SLOW
2021-11-15 Step 1 Dry pork shoulder with a paper towel and make 1” incisions with a knife all over. Step 2 Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until …
From delish.com


RE: SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS RECIPE …
4 servings. Pork: 1 (6-lb.) bone-in pork shoulder (Boston butt), fat cap trimmed to 1/4 inch. 3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more
From groups.io


BEST SLOW COOKED PORK SHOULDER RECIPES
Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in …
From alicerecipes.com


RECIPE: PORK SIRLOIN BRAISED WITH WHITE BEANS, ROSEMARY AND SAGE
2009-09-09 2 tablespoons toasted pine nuts. Directions. Mix the dried sage, rosemary, minced garlic, salt, and pepper in a small bowl, and rub all over the pork. Heat the olive oil in a large …
From styleathome.com


SLOW-COOKED PORK AND BRAISED BEANS: CHRIS LEACH’S RECIPES FOR AN ...
2021-11-06 1 handful mixed soft fresh herbs– basil, mint, dill, etc, torn just before serving Wrap the garlic head tightly in foil and roast in a 180C (160C fan)/350F/gas 4 oven for 40 minutes to …
From theguardian.com


SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS
Jan 5, 2022 - This sage-and-garlic–braised pork shoulder is served over creamy, slow-cooked white beans and spinach. Jan 5, 2022 - This sage-and-garlic–braised pork shoulder is …
From pinterest.com.au


SLOW COOKER PORK SHOULDER ROAST WITH WHITE BEANS
2012-03-15 In slow cooker, combine celery, carrots, onion, garlic, thyme, oregano, salt, pepper and bay leaf. Stir in beans. Add pork; pour in broth. Cover and cook on low until pork is …
From canadianliving.com


SLOW-COOKED PORK SHOULDER IN THE OVEN - TIMEA'S KITCHEN
2021-06-21 Baking the Pork Shoulder. Put aluminium foil on top and put it in the preheated oven at 240 degrees Celsius for ten minutes. After that, reduce the temperature to 160 …
From timeaskitchen.com


SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS | RECIPE
Jan 22, 2018 - This sage-and-garlic–braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
From pinterest.com


SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS | RECIPE
Dec 7, 2017 - Pork and beans—a match made in heaven. Coco nano beans from Tuscany are perfect for this recipe because of their creamy texture, but they're only found in speciality food …
From pinterest.co.uk


SLOW COOKER PORK AND BEANS RECIPES - SLOW COOKED
2022-09-21 Place in a slow cooker that holds no more than 3 quarts. Throw out the fat, but keep 1 tablespoon of it in the skillet. After a few minutes, add the onions and cook, stirring …
From findsimplyrecipes.com


MILK BRAISED PORK RECIPE — THE MOM 100
2022-11-06 Directions. Preheat the oven to 275°F. Season the pork loin with salt and pepper. Heat the oil in a large pot with a lid over medium-high heat. Add the pork and brown for about …
From themom100.com


BON APPÉTIT’S SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE …
2017-03-13 BON APPÉTIT’s Slow-Cooked Pork Shoulder with Braised White Beans – Cooking While Caffeinated dinner first time for everything leftovers Uncategorized BON …
From cookingwhilecaffeinated.com


SLOW-COOKER BRAISED PORK SHOULDER | OREGONIAN RECIPES
2010-02-09 Cut roast in half, place in slow-cooker and cook on low setting for about 11 hours, turning meat partway through cooking. (Can be done up to 3 days ahead of time. Refrigerate …
From recipes.oregonlive.com


SLOW-COOKED PORK SHOULDER WITH BRAISED WHITE BEANS | RECIPE
Sep 27, 2020 - Pork and beans—a match made in heaven. Coco nano beans from Tuscany are perfect for this recipe because of their creamy texture, but they're only found in speciality food …
From pinterest.com


TOP 45 BRAISED PORK SHOULDER SLOW COOKER RECIPES
2018-08-09 Dry pork shoulder with a paper towel and make 1” incisions with a knife all over. 2. Pulse garlic, ¼ cup oil, cumin, salt, pepper, and oregano in a food processor until a paste is …
From tmax.pakasak.com


SLOW-COOKER COUNTRY-STYLE PORK AND WHITE BEANS - MEL'S KITCHEN …
2010-11-29 8 to 9 hours before eating, drain the beans and transfer them to the slow cooker. Dry the pork ribs thoroughly with paper towels, then season generously with salt and pepper. …
From melskitchencafe.com


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