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Braised Pork Shoulder with White Beans

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner
Cuisine French
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Pork Shoulder:
  • 2–2.5 lbs (900–1100 g) pork shoulder, bone-in or boneless
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • For the White Beans:
  • 2 cups dried white beans (such as cannellini or Great Northern), soaked overnight and drained
  • 4 cups chicken or vegetable broth
  • 1 cup dry white wine (optional, can replace with more broth)
  • 1 tsp smoked paprika
  • ½ tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Optional Garnishes:
  • Fresh parsley, chopped
  • Lemon zest

Instructions
 

  • Step 1: Preheat u0026 Season : Preheat oven to 325°F (165°C). Pat the pork shoulder dry and season generously with salt and pepper.
  • Step 2: Sear the Pork :In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until golden brown (3–4 minutes per side). Remove pork and set aside.
  • Step 3: Sauté Aromatics : In the same pot, add onions, garlic, carrots, and celery. Cook until softened, about 5–7 minutes. Add rosemary, thyme, and bay leaves; stir to release fragrance.
  • Step 4: Deglaze u0026 Combine : Pour in white wine (or broth) to deglaze the pot, scraping up browned bits from the bottom. Add soaked white beans and remaining broth. Place pork shoulder back in the pot, nestling it among the beans and vegetables.
  • Step 5: Braise : Bring the liquid to a simmer on the stovetop. Cover the pot and transfer to preheated oven. Braise for 2.5–3 hours until pork is fork-tender and beans are creamy.
  • Step 6: Adjust Seasoning : Remove pork and shred or slice as desired. Stir beans and vegetables, season with additional salt and pepper if needed.