Ingredients
3
lb boneless pork shoulder roast, trimmed of visible fat
2
tablespoons vegetable oil
2
teaspoons salt
1
teaspoon black pepper
3
cans (19 oz each) Progresso™ cannellini beans, drained, rinsed
6
cloves garlic, coarsely chopped
2
tablespoons finely chopped fresh sage
1/2
cup grated Parmesan cheese (2 oz)
1/4
cup chopped fresh Italian (flat-leaf) parsley
1/4
cup honey
2
tablespoons balsamic vinegar
Preparation
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.
