Ingredients
8
8 servings
- •1 (4 pound) pork shoulder roast
- •2 (16 ounce) cans cannellini beans
- •1 (12 fluid ounce) can beer
- •1 (28 ounce) can stewed tomatoes, drained
- •2 large onions, coarsely chopped
- •10 shallots, peeled
- •10 cloves garlic, peeled
- •salt and black pepper to taste
- •2 bay leaves
- •3 sprigs fresh rosemary
Instructions
- Preheat oven to 275 degrees F (135 degrees C).
- In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
- Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.
Nutritional Facts
Per 8 servings
- Calories: 487
- Carbohydrate: 39g
- Fat: 22g
- Fiber: 7g
- Protein: 31g
- Sugar: 7g
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