Pork And Bean Stew Slow Cooker

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Dutch-oven braised pork with white beans features rich, fork-tender meat and Tuscan-style seasonings. Absolutely delicious served family style with pasta or crusty bread!

This low and slow-cooked pork recipe checks all the tastebud buttons.

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 just a hunk of warm crusty bread alongside.

Cooking tender braised pork shoulder

Like my recipe for slow-cooked beef with red wine , this boneless pork shoulder 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 if that makes life easier for you.

Slow-Cooked Pork and White Bean Cassoulet

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 and White Bean Cassoulet

Easy and delicious Italian-style white bean cassoulet with pork features white cannellini beans and slow-cooked pork shoulder braised until the meat is super-tender.

Prep Time 15 mins

Cook Time 3 hrs 30 mins

Total Time 3 hrs 45 mins

Course Meat

Cuisine slow-cooked

Servings 6 servings

3 pounds (1.35 kg) boneless pork shoulder, trimmed of excess fat
Kosher salt
3 tablespoons (45 ml) extra-virgin olive oil
1 large yellow or white onion, chopped
2 leeks, white and light greens parts chopped
1 cup (250 ml) 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, or 1/2 teaspoon crushed red pepper
2 tablespoons (30 g) tomato paste
1 28-ounce (800 g) crushed tomatoes
2 cups (500 ml) chicken broth or water
2 14-ounce (800 g) cans cannellini or navy beans, drained
Freshly ground black pepper to taste
1 head garlic, trimmed of excess papery skin and halved crosswise
2 teaspoons finely chopped fresh rosemary

Heat the oven to 450 (225C) 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 (160C) degrees.
Heat the olive oil in a large Dutch oven over medium-high 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 or with warm crusty bread.

To make this recipe in your electric slow cooker: Sweat the leeks and onions until softened, and then sear the pork in a stovetop-safe insert or in a large skillet. Another option is to sear the pork in the oven as in the recipe before adding all the remaining ingredients to the slow cooker. Cook on low for 6- 8 hours.
Serve over pasta or with crusty bread and a salad.