White Beans with Pork:
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 2 teaspoons minced fresh oregano, plus extra for garnish
- 2 teaspoons minced fresh thyme
- 4 cloves garlic, minced
- 1 onion, diced
- Kosher salt and freshly ground black pepper
- 1/2 cup white wine, optional
- 4 cups low-sodium pork stock (see Cook's Note)
- Two 15-ounce cans white beans, drained and rinsed
- 2 cups shredded hearty greens, such as kale or collard greens
- 2 cups shredded Perfect Paprika Pork Shoulder (recipe below)
- 1 cup grated white Cheddar cheese
Croutons:
- 1 small loaf sourdough, torn into 1- to 2-inch pieces
- 3 tablespoons salted butter, melted
- Kosher salt and freshly ground black pepper
Perfect Paprika Pork Shoulder:
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 6 to 7 pounds bone-in pork shoulder
- 3 tablespoons olive oil
- 10 cloves garlic
- 1 onion, sliced
- 6 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 cup white wine
- 4 cups chicken broth
- 1 to 2 chipotle chiles in adobo, chopped, plus 2 tablespoons adobo sauce
Instructions
- Preheat your oven to 400F.
- For the white beans with pork: In a large pot over medium heat, melt the butter with the olive oil. Add the diced carrots, celery, oregano, thyme, garlic, and onion. Season with salt and pepper, then cook until the vegetables have softened and their flavors develop, about 4 to 5 minutes. If using, pour in the white wine to deglaze the pan and let the liquid reduce slightly for a minute.
- Add the pork stock, the rinsed white beans, shredded greens, and the Perfect Paprika Pork Shoulder. Bring the mixture to a boil, then cook until the greens have become tender, approximately 10 minutes.
- While the beans cook, prepare the croutons: Toss the torn sourdough pieces in melted butter on a baking sheet. Season with salt and pepper, then toast in the oven until golden and crispy, about 7 to 8 minutes.
- Serve the bean and pork mixture in bowls, topped with the crispy croutons, grated white Cheddar, and fresh oregano to garnish. Your kitchen will smell irresistibleget ready for rave reviews!
Perfect Paprika Pork Shoulder:
Makes: 10 to 12 servings
- Preheat oven to 300F.
- Combine the kosher salt, black pepper, and paprika in a small bowl. Rub this seasoning blend all over the pork shoulder thoroughly.
- In a large Dutch oven, heat the olive oil over medium heat. Brown the pork on all sides until nicely seared, about 3 to 5 minutes. Remove the pork and set aside.
- Add garlic and sliced onion to the pot, cooking for about 1 minute.
- Bundle the rosemary, thyme, and bay leaves with butcher's twine. Stir the herb bundle into the pot. Pour in the white wine to deglaze, scraping up any browned bits. Then add the chicken broth, chipotles, and adobo sauce. Place the pork back into the pot, fat side up, and bring to a boil. Cover, transfer to the oven, and braise for 4 to 5 hours until the pork is very tender.
- Remove the pork from the liquid and shred it using two forks. Serve with sides of your choice, spooning some of the braising liquid over as a sauce. This melt-in-your-mouth pork elevates any dish!
- Store any leftovers in separate containerspork in one and liquid in another. Let cool slightly before refrigerating. After chilling, skim off any fat from the liquid for reuse when reheating, which will help keep the pork moist.
Cook's Note: If pork stock isn't available, you can use the leftover cooking liquid from the Perfect Paprika Pork Shoulder or substitute with pork bouillon cubes dissolved in water.
