Slow-Cooked Tuscan Pork With White Beans

Ingredients

• 2 cups dried navy beans
• 1 tablespoon fresh sage, minced
• 2 teaspoons kosher salt
• 1 teaspoon ground fennel
• 8 garlic cloves, minced
• 2 1/2 lbs boneless pork shoulder, trimmed (Boston Butt)
• 4 cups water
• 2 bay leaves

Directions

1. 1

   Sort and wash navy beans and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours.

2. 2

   Drain beans. Place beans, 1 t sage, 1 t salt, 5 cloves of garlic and bay leaves in ziptop bag.

3. 3

   Combine 2 t sage, 1 t salt, 1 t fenel seeds and 3 cloves of garlic. Rub mixture over pork.

4. 4

   Place pork in a zip top bag.

5. 5

   Place both bags in a larger bag labeled with directions.

6. 6

   To serve: Thaw overnight in fridge.

7. 7

   Place beans, pork and 4 cups of water in a slow cooker. Cook on HIGH 8 hours. Pull pork apart into chunks and serve with bean mixture.