SLOW-COOKER PORK SHOULDER WITH WHITE BEANS
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.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h45m
Yield 8
Number Of Ingredients 11
Steps:
- Spray 5-quart slow cooker with cooking spray.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 610, Carbohydrate 45 g, Cholesterol 110 mg, Fat 4, Fiber 9 g, Protein 51 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 10 g, TransFat 0 g
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