Friday, March 5, 2021

Braised Pork Shoulder with White Beans from Vicki Delany

 This is a fabulous hearty meal for cold winter nights, and cheap too particularly if you can get the pork on sale.  Note that the beans need to be soaked overnight.  The original recipe calls for celery and carrots to be added with the onions but I don’t like those so I didn’t use them. Serve with a lovely sautéed green vegetable. 

Braised Pork Shoulder with White Beans 


2 cups dried white beans

4 lbs pork shoulder picnic roast

1 tsp salt

1 tsp pepper

1 tablespoon extra-virgin olive oil

1 onion diced

5 cloves garlic minced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf


Rinse and soak beans overnight in three times their volume of water.

In saucepan, cover beans again with three times their volume of water and bring to boil. Reduce heat, cover and simmer until tender, about 40 minutes. Drain, reserving 2-1/2 cups (625 mL) of the cooking liquid.

Sprinkle pork all over with salt and pepper. In Dutch oven, heat oil over high heat; brown pork all over. Transfer to plate. Drain off all but 1 tbsp (15 mL) of the fat.

Add onion; cook over medium heat until softened and light golden, about 8 minutes.

Stir in garlic, thyme, oregano and bay leaf; cook for 2 minutes.

Add beans to pan. Return pork and any juices to pan. Add reserved bean cooking liquid; bring to boil.

Cover and roast in 350°F (180°C) oven for 2-1/2 hours. Uncover; roast until tender, about 30 minutes. Transfer pork to cutting board; slice. Season beans with more salt and pepper (if desired). Discard bay leaf.



  1. This looks absolutely delicious! I love what a good, long braise does for a hunk of meat. I only have canned cannellini beans, I wonder if they'd work here.

  2. Great minds think alike, Vicki. I bought a pork shoulder on sale last week and made a braised pork roast dish but without beans. The braising liquid was a combo of apple cider, water and herbs. It was delish!

    1. Using apple cider sounds delicious, Grace--yum!

  3. Fantastic and perfect for this weather. Printed out and ready to go! Thanks, Vicki.

  4. I sure do love me a good pork shoulder... Thanks, Vicki

  5. Sounds soul warming good.
    How many carrots and celery were called for originally? You don't like them? Interesting.

    1. Off hand I can't say. Probably 2 carrots and one stick of celery. I love carrots and celery. Hate them cooked. I think it's the texture I don't like.

  6. Looks delicious! Great for a cold night(or two) in March.

  7. I love white beans! Thank you,