Ingredients

The following ingredients have 4 Servings
  • 3 lbs pork shoulder (cut into 6 large pieces)
  • 4 oz thick-sliced bacon (chopped)
  • 2 large onions (chopped)
  • 2 cups dry white wine
  • 1/4 cup tomato paste
  • 1 28 oz can whole peeled tomatoes
  • 1 14 oz can diced tomatoes
  • 2 cups chicken broth or stock
  • 3 cans cannellini or Great Northern beans (drained and rinsed)
  • 4 links chorizo or garlic sausage
  • 1 garlic head (cut crosswise)
  • 1/4 cup chopped fresh flat leaf parsley

Instruction

  • Heat a large heavy pot over medium high heat. Add the bacon to the pot, cook until bacon is crisp. Remove the bacon and set aside for later.
  • Season the pork with salt and pepper. Add the pork to the pot, being mindful not to overcrowd. Brown pork on all sides, about 5 minutes per side. Remove from pot and set aside.
  • Add onions and 1 tsp salt to the pot, and cook until the onions have softened, about 7 minutes.
  • Add the wine and cook until reduced by half, then add the tomato paste, tomatoes and chicken stock. Add the pork, beans, garlic and sausage to the insert of a slow cooker, then pour in the contents of the pot.
  • Cook on Low for 9-10 hours. Skim off some of the fat, remove the garlic and fold in the parsley. Let stand at room temperature for 30 minutes before serving. Serve topped with the reserved bacon.