Slow-Cooked Tuscan Pork With White Beans - cooking recipe

Ingredients

2 cups dried navy beans
1 tablespoon fresh sage, minced
2 teaspoons kosher salt
1 teaspoon ground fennel
8 garlic cloves, minced
2 1/2 lbs boneless pork shoulder, trimmed (Boston Butt)
4 cups water
2 bay leaves

Preparation

Sort and wash navy beans and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours.
Drain beans. Place beans, 1 t sage, 1 t salt, 5 cloves of garlic and bay leaves in ziptop bag.
Combine 2 t sage, 1 t salt, 1 t fenel seeds and 3 cloves of garlic. Rub mixture over pork.
Place pork in a zip top bag.
Place both bags in a larger bag labeled with directions.
To serve: Thaw overnight in fridge.
Place beans, pork and 4 cups of water in a slow cooker. Cook on HIGH 8 hours. Pull pork apart into chunks and serve with bean mixture.