Pork shoulder seared and slow-braised with white wine, garlic, fennel and rosemary until it shreds, served over creamy lemony white beans with Parmesan.
Add a few handfuls of chopped kale to the beans for greens. The braise can be made 2 days ahead; chill, lift off the fat, and rewarm gently.
Ingredients
Scale
Measurement units
- 5 lb boneless pork shoulder
- 45 oz canned cannellini beans (three 15-oz cans)
- 1 cup dry white wine
- 3 cups chicken stock (divided)
- 1 yellow onion
- 8 cloves garlic (divided)
- 1 tsp fennel seeds
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 oz Parmesan
- 1 lemon
- 4 tbsp olive oil (divided)
- 4 tsp kosher salt (divided)
- 1 tsp black pepper
- 3 tbsp flat-leaf parsley
Ingredients
Scale
Measurement units
- 5 lb boneless pork shoulder
- 45 oz canned cannellini beans (three 15-oz cans)
- 1 cup dry white wine
- 3 cups chicken stock (divided)
- 1 yellow onion
- 8 cloves garlic (divided)
- 1 tsp fennel seeds
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 oz Parmesan
- 1 lemon
- 4 tbsp olive oil (divided)
- 4 tsp kosher salt (divided)
- 1 tsp black pepper
- 3 tbsp flat-leaf parsley
Instructions
Season and sear the pork
Heat the oven to 300°F and season boneless pork shoulder (5 lb) all over with kosher salt (3 tsp) and black pepper (1 tsp).
Heat olive oil (2 tbsp) in the Dutch oven over medium-high heat and sear the pork until deeply browned on all sides, about 15 minutes, then transfer to a plate; it braises to about 195°F later.
Equipment: large Dutch oven
Cook the aromatics
Lower the heat to medium and cook yellow onion in the rendered fat until soft, about 6 minutes.
Stir in garlic (6 cloves) and fennel seeds (1 tsp) until fragrant, about 1 minute.
Equipment: large Dutch oven
Braise the pork
Pour in dry white wine (1 cup) and scrape up the browned bits, about 3 minutes.
Add chicken stock (2 cups), fresh rosemary (2 sprigs) and bay leaves, and return the pork with its juices.
Cover and braise in the oven, turning the pork once, until it reaches about 195°F and pulls apart easily, about 3 1/2 hours.
Equipment: large Dutch oven, instant-read thermometer
Shred and reserve the pork
Discard the rosemary stems and bay leaves and shred the pork, cooked to about 195°F, in the pot with two forks, about 10 minutes.
Set aside about a third of the shredded pork with some of its juices, about 5 minutes, then cool and refrigerate for the Crispy Pork Shoulder Quesadillas.
Equipment: large Dutch oven
Make the creamy white beans
Warm the remaining olive oil (2 tbsp) and garlic (2 cloves) in the saucepan over medium heat until fragrant, about 1 minute.
Add canned cannellini beans (45 oz), the rest of the chicken stock (1 cup) and a ladle of the braising liquid and simmer, about 10 minutes.
Mash about a quarter of the beans against the side of the pan, then stir in Parmesan (1 oz), kosher salt (1 tsp) and the juice of lemon, about 3 minutes.
Equipment: medium saucepan
Serve
Spoon the beans into shallow bowls, top with the remaining pork, braised to about 195°F, and some of its juices, and finish with flat-leaf parsley (3 tbsp) and the zest of lemon.
Tomorrow's Meal
Crispy Pork Shoulder Quesadillas with Pickled Onion
The reserved shredded pork gets crisped in a hot skillet and folded into cheesy quesadillas with quick-pickled red onion; see the Leftover Inspiration recipe.
Quick overview:
- 1.Crisp the reserved shredded pork in a hot skillet until the edges are browned.
- 2.Layer it on flour tortillas with melting cheese.
- 3.Cook the quesadillas in a skillet over medium heat until golden and melted.
- 4.Serve with quick-pickled red onion.
Before you cook
Cook notes
- • The braise can be made 2 days ahead; chill, lift off the fat, and rewarm gently.
- • The reserved shredded pork keeps 4 days refrigerated or 3 months frozen.
- • Add a few handfuls of chopped kale to the beans for greens.
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