Slow Cooked Tuscan Pork with White Beans
Indulge in the comforting flavors of rustic Italy with our Slow Cooked Tuscan Pork with White Beans, a hearty and aromatic dish perfect for any season. Tender pork shoulder is slow-cooked to perfection alongside a medley of sautéed vegetables, fragrant herbs like rosemary and thyme, and creamy cannellini beans, creating a rich, velvety stew that bursts with Tuscan-inspired goodness. The vibrant addition of diced tomatoes and a splash of chicken broth elevates the dish with a luscious texture, while a garnish of fresh parsley adds a bright, herbaceous finish. This easy-to-prepare recipe requires just 20 minutes of prep time before your slow cooker takes over, delivering fork-tender pork and bold flavors with minimal effort. Serve this comforting meal with crusty bread for dipping or over a bed of fluffy rice to soak up every last drop of its savory broth. Perfect for family dinners, cozy gatherings, or meal prepping, this recipe is a must-try for lovers of robust, slow-cooked meals.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder
- 2 tbsp Olive oil
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 Yellow onion, diced
- 4 Garlic cloves, minced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 14.5 oz Canned diced tomatoes
- 2 cups Chicken broth
- 1.5 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 Bay leaf
- 15 oz Canned cannellini beans, drained and rinsed
- 2 tbsp Fresh parsley, chopped
Instructions
Season the pork shoulder with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 2-3 minutes per side. Transfer the pork to the slow cooker.
In the same skillet, add the diced onion, minced garlic, carrots, and celery. Sauté for 4-5 minutes until the vegetables are softened. Add a pinch of salt while cooking.
Stir in the canned diced tomatoes and scrape up any browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker.
Add the chicken broth, dried thyme, dried rosemary, and bay leaf to the slow cooker. Stir gently to combine.
Cover the slow cooker and cook on low heat for 8 hours (or on high for 4-5 hours), until the pork is tender and easily shredded with a fork.
About 30 minutes before the cooking time is up, stir in the drained cannellini beans. Cover and continue cooking.
Once the pork is done, remove it from the slow cooker and shred it using two forks. Discard the bay leaf.
Return the shredded pork to the slow cooker and stir to combine. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley. This dish pairs wonderfully with crusty bread or over cooked rice.
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 809 mg | 270% | |
| Sodium | 6631 mg | 288% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 32.6 g | ||
| Protein | 252.6 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 818 mg | 63% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 7367 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
