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Italian slow roasted pork

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Italian Slow Roasted Pork with Rosemary White Beans

Italian Slow Roasted Pork with Rosemary White Beans // Karista's Kitchen

This Italian Slow Roasted Pork with Rosemary White Beans is what the Bennett crew calls “pork and beans”.  Most definitely not the traditional pork and beans I grew up on, you know, the kind that’s heavily laced with sweet barbeque sauce and lots of smoky bacon.

Although the traditional pork and beans is a delicious dish, especially at a summer barbecue, this Italian slow roasted pork with rosemary white beans is a lovely and aromatic alternative for the Autumn and Winter months.  It’s a simple and humble dish that is herby and lush in flavor and hearty in texture.

If I’m making this dish on a weeknight, and I forgot to soak the beans the night before, I use organic canned beans and it works just as well.  I also use these rosemary white beans on my Arugula and White Bean Salad. 

Italian Slow Roasted Pork with Rosemary White Beans // Karista's Kitchen

I have several pork recipes on Karista’s Kitchen, and I must say they’re all divine.  But this dish definitely highlights some of my favorite flavors… Italian herbs (which happen to grow abundantly almost year round in my herb garden).

Rosemary, oregano, and Italian parsley are all exquisitely aromatic and beautifully flavor this pork recipe.  Combined with tomatoes, onions and garlic and set on a bed of rosemary white beans, this delicious Italian slow roasted pork makes a distinctive and enticing fall meal.  And of course it’s a slow cooker meal which is a super plus!

Delicious Wishes and Loads of Love!

Karista

Slow Roasted Italian Pork Shoulder with Rosemary White Beans

Serving Size: 4-6

Slow Roasted Italian Pork Shoulder with Rosemary White Beans

Ingredients

  • 3-4 lb Pork shoulder, boneless, cut into 3 inch cubes
  • Kosher salt and fresh cracked black pepper
  • Sunflower or Safflower oil, or any high heat oil is fine
  • 4-6 cloves garlic, finely chopped
  • 1 large yellow onion, halved and sliced
  • 2 3-4 inch stalks fresh oregano (can substitute with 1 teaspoon dried oregano)
  • 2 3-4 inch stalks fresh rosemary (can substitute with 1 teaspoon dried rosemary, crushed)
  • 2 3-4 inch stalks fresh Italian parsley
  • 1 cup dry white wine
  • 1 28 ounce can fire roasted diced tomatoes (I like Muir Glen organic)
  • 1 bay leaf
    For the beans
  • 2 cans (15 oz each) cannellini beans with liquid
  • 1-2 cloves garlic, finely minced
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and fresh cracked black pepper
  • 2 tablespoon fresh Italian parsley, chopped (for garnish)
  • 1 tablespoon fresh sage, chopped (for garnish)

Instructions

  • In a large skillet, or Dutch oven, heat the oil over medium high heat. Season the pork with salt and pepper and brown the pork in the hot skillet. Once the pork has browned transfer to a slow cooker, or a platter if using a Dutch oven.
  • Next add the onions to the skillet and saute until just wilted, then add the garlic and saute one minute longer. Add the fresh herbs, white wine, tomatoes and bay leaf. Stir the ingredients until blended. If using a slow cooker, pour the sauce over the pork and cover with the lid. Set on low for about 5-6 hours, or until the pork is fork tender.
  • If using a Dutch oven, place the pork back in the Dutch oven with the sauce. Cover with a tight-fitting lid and place in a pre-heated 300F oven for about 1 1/2 - 2 hours. The pork will be done when it is fork tender. If using a bone in pork shoulder, braising time will be up to 2 1/2 hours.
  • While pork is braising, prepare the beans. Place beans in a medium pot and heat on low. Add the fresh rosemary and garlic. Season to taste with salt and pepper.
  • Cover the pot and let the beans slowly simmer for about 15 -20 minutes. The rosemary white beans can be prepared a day in advance and refrigerated. Just reheat when ready to serve.
  • To serve, place warm rosemary white beans on a platter and top with the slow roasted Italian pork. Ladle a bit of sauce over the top and garnish with fresh Italian rosemary and fresh sage. Serve remaining sauce on the side.
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    http://karistaskitchen.com/2010/09/19/slow-roasted-italian-pork-shoulder-with-rosemary-white-beans/