Pork Roast With White Beans And Cranberries - cooking recipe

Ingredients

1 lb dried navy beans, about 2 cups
5 lbs pork shoulder blade roast, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon pepper
2 tablespoons fresh sage, divided
1 1/2 cups shallots, sliced-about 8 medium
5 cups water
3 sprigs fresh sage
1/2 cup dried cranberries

Preparation

Sort and wash beans; place in a large Dutch oven.
Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
Preheat oven to 350.
Sprinkle roast with 1 t salt and pepper.
Rub surface of roast with 4 t minced sage.
Heat a Dutch oven over med high heat.
Coat pan with cooking spray.
Add roast to pan; cook for 15 min, turning to brown on all sides.
Remove roast from pan.
Add shallots to pan; saute 3 min or til tender.
Return roast to pan.
Add remaining 1/2 t salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer.
Cover and bake at 350 for 2 hours. Add cranberries and bake another 30 min or til tender.
Remove sage sprigs; discard.
Remove roast from pan; shred meat with 2 forks.
Sprinkle with remaining minced sage.
Serve roast with bean mixture.