Slow Cooked Tuscan Pork with White Beans

By dawnita7

Ingredients

• 2 c. dried navy beans
• 1 T minced fresh sage
• 2 t. kosher salt
• 1 t. ground fennel seeds
• 8 garlic cloves, minced
• 2-1/2 lbs boneless pork shoulder (Boston Butt), trimmed
• 4 c. water
• 2 bay leaves

Preparation

Step 1

1. Sort and wash beans; place in large dutch oven. Cover with water ti 2 inches above the beans; cover and let stand overnight. Drain.
2. Preheat oven to 275 degrees.
3. Combine 1 t. safge, 1 t. salt, 1 t. fennel and 1/2 of the garlic. Rub mixture over the pork. Place pork, beans, remaining sage, salt and garlic in Dutch oven and bring to a boil with 4 cups of water and bay leaves. Cover and bake at 275 degrees for 4 hours or until pork is tender. Discard bay leanes. Pull pork apart in chunks and serve with beans.

FOR SLOW COOKER:
Combine presoaked beans and remaining ingredients in cooker. Cover and cook on high for 8 hours.