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Slow-Cooker Pork Shoulder with White Beans

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  • Prep 45 min
  • Total 7 hr 45 min
  • Servings 8
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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 Oct 19, 2020
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top the mashed beans with the shredded pork, and serve in the slow cooker -- kept on the warm setting -- for a winning potluck contribution.
  • tip 2
    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.

Nutrition

610 Calories, 25g Total Fat, 51g Protein, 45g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
1170mg
49%
Potassium
1260mg
36%
Total Carbohydrate
45g
15%
Dietary Fiber
9g
36%
Sugars
10g
Protein
51g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
35%
35%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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