Dutch-oven slow-cooked pork with rosemary and white beans features rich, fork-tender meat and Tuscan-style seasonings. Absolutely delicious served family style with pasta or crusty bread!
This slow-cooked pork recipe checks all the taste-bud buttons. I think of it as Italian cassoulet — a rich, hearty dish with fall-apart-on-your-fork meat, tender white beans and seasonings like rosemary, fennel and tomato.
I love to serve this over pasta, ragu-style, but it’s just as delicious with warm crusty bread alongside.
Like my French slow-cooked beef with red wine recipe, this pork cooks in the oven in a heavy pot such as a Dutch oven, but it’s easily adaptable to a Crock-Pot or other electric slow-cooker.
Slow-cooking has an almost magical ability to make a home cozier and bring the family together. Factor in the crazy-good smells that waft from the kitchen all day and it’s a good bet that everyone will eagerly gather at the table for dinner.
This recipe makes enough pork and beans for next-day leftovers. Just add a little water or stock when reheating.
slow cooked pork with white beans and rosemary
Yield 4 - 6 servings
If you''d rather make this recipe in your electric slow cooker, precook the leeks and onions, and then sear the pork in a stovetop-safe insert or large skillet (you can also choose to sear the pork in the oven as in the recipe) before adding all the remaining ingredients. Cook on low for 6 - 8 hours.
- 3 pounds boneless pork shoulder, trimmed of excess fat
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 leeks , white and light greens parts chopped
- 1 cup dry white wine, such as pinot grigio
- 2 teaspoons smoked paprika
- 1 teaspoon fennel seeds
- 1 dried red chile pepper, such as chile de arbol
- 2 tablespoons tomato paste
- 1 28-ounce crushed tomatoes
- 2 cups chicken broth or water
- 2 14-ounce cans cannellini or navy beans, drained
- Freshly ground pepper to taste
- 1 garlic head, trimmed of excess papery skin and halved crosswise
- 2 teaspoons finely chopped fresh rosemary
- Heat the oven to 450 degrees.
- Cut the pork into 4-inch chunks and season all over with the 1 tablespoon of the kosher salt.
- Put the pork on a rimmed baking sheet and put in the oven. Roast for 20 minutes to sear and render some of the fat. Remove from the oven and reduce temperature to 325 degrees.
- Put the olive oil in a large Dutch oven over medium heat. Add the onion and leeks and cook until softened and lightly golden.
- Pour in the wine and let it bubble for 1 minute. Add the remaining ingredients plus 1 -1/2 teaspoons salt and stir. Nestle the reserved pork into the pot and cover the pan.
- Place the pot in the oven and cook 3 -3 1/2 hours. The meat should be very tender when prodded with a fork.
- Serve the pork and beans over cooked pasta such as casarecce or with toasted crusty bread.
Courses meat/ main dish