Slow-Cooked Pork and White Bean Cassoulet
Serves 635 mins prep55 mins cook
Easy and delicious Italian-style white bean cassoulet with pork features white cannellini beans and slow-cooked pork shoulder braised until the meat is super-tender.
0 servings
What you need
Instructions
Heat the oven to 450 (225C) degrees. Cut the pork into 4-inch chunks and season all over with the 1 tablespoon of the kosher salt. Put the pork on a rimmed baking sheet and put in the oven. Roast for 20 minutes to sear and render some of the fat. Remove from the oven and reduce temperature to 325 (160C) degrees. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and leeks and cook until softened and lightly golden. Pour in the wine and let it bubble for 1 minute. Add the remaining ingredients plus 1 -1/2 teaspoons salt and stir. Nestle the reserved pork into the pot and cover the pan. Place the pot in the oven and cook 3-3 1/2 hours. The meat should be very tender when prodded with a fork. Serve the pork and beans over cooked pasta or with warm crusty bread.View original recipe