Slow Roasted Italian Pork Roast with Rosemary White Beans

6 years ago

This dish is what the Bennett crew calls “pork and beans”.  Most definitely not the traditional pork and beans I grew up on, you know, the kind that is heavily laced with barbeque sauce and lots of smoky bacon.  And although the traditional pork and beans is delicious, this Italian slow roasted pork with rosemary white beans is a lovely and aromatic alternative. 

Pork shoulder is one of the most tender cuts of pork, in addition to the tenderloin, and one of the simplest cuts of pork to prepare.  It is a perfect cut of pork for a slow cooker or Dutch oven, creating sumptuous fall and winter meals.

I’ve posted several pork recipes in this blog, and I must say they are all divine.  But this dish definitely highlights some of my favorite flavors… Italian herbs (which happen to grow abundantly almost year round in my herb garden).  Rosemary, oregano, and Italian parsley are all exquisitely aromatic and beautifully flavor this pork recipe.  Combined with fire roasted tomatoes, onions and garlic and set on a bed of rosemary white beans, this delicious roast pork makes a distinctive and enticing fall meal. 

Keep dinner simple… Enjoy the flavors of life!

Serves 4-6

Ingredients

3-4 lb Pork shoulder, boneless, cut into 3 inch cubes

Kosher salt and fresh cracked black pepper

Sunflower or Safflower oil, or any high heat oil is fine

4-6 cloves garlic, finely chopped

1 large yellow onion, halved and sliced

2 3-4 inch stalks fresh oregano (can substitute with 1 teaspoon dried oregano)

2 3-4 inch stalks fresh rosemary (can substitute with 1 teaspoon dried rosemary, crushed)

2 3-4 inch stalks fresh Italian parsley

1 cup dry white wine (can substitute with white grape juice or ginger ale)

1 28 ounce can fire roasted diced tomatoes (I like Muir Glen organic)

1 bay leaf

For the beans:

2 cans (15 oz each) cannellini beans, drained (these are white kidney beans)

2 cloves garlic, finely minced

1 tablespoon minced fresh rosemary

1 tablespoon extra virgin olive oil

Kosher salt and fresh cracked black pepper

2 tablespoon fresh Italian parsley, chopped (for garnish)

1 tablespoon fresh sage, chopped (for garnish)

Directions

In a large skillet, or Dutch oven, heat the oil over medium high heat.  Season the pork with salt and pepper and brown the pork in the hot skillet.  Once the pork has browned transfer to a slow cooker, or a platter if using a Dutch oven. 

Next add the onions to the skillet and saute until just wilted, then add the garlic and saute one minute longer.  Add the fresh herbs, white wine, tomatoes and bay leaf.  Stir the ingredients until blended.  If using a slow cooker, pour the sauce over the pork and cover with the lid.  Set on low for about 5-6 hours, or until the pork is fork tender.

If using a Dutch oven, place the pork back in the Dutch oven with the sauce.  Cover with a tight-fitting lid and place in a pre-heated 300F oven for about 1 1/2 - 2 hours.  The pork will be done when it is fork tender.  If using a bone in pork shoulder, braising time will be up to 2 1/2 hours. 

While pork is braising, prepare the beans.  Place beans in a medium pot and heat on low.  Drizzle with a tablespoon or two of olive oil and then add the fresh rosemary and garlic.  Season to taste with salt and pepper. 

Cover the pot and let the beans slowly heat.  Once the beans are hot, turn off the heat and set the beans aside.  The rosemary white beans can be prepared a day in advance and refrigerated.  Just reheat when ready to serve. 

To serve: Place warm rosemary white beans on a platter and top with the slow roasted Italian pork.  Ladle a bit of sauce over the top and garnish with fresh Italian rosemary and fresh sage.  Serve remaining sauce on the side.

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