Slow-Cooker Pork Shoulder with White Beans

Prep 45 min
Total 7 hr 45 min
Servings 8

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.

By Betty Crocker Kitchens

Updated October 19, 2020

Ingredients

For Slow Cooking

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

For Serving

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

Steps

1

Spray 5-quart slow cooker with cooking spray.
2

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.
3

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.
4

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.
5

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.
6

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.

Top the mashed beans with the shredded pork, and serve in the slow cooker -- kept on the warm setting -- for a winning potluck contribution.
Planning to reheat the next day? Save reserved cooking liquid in a separate container in case you need to add a little more liquid to the beans to moisten.