Smoky Pork Shoulder and White Bean Cassoulet🍖 Main

IngredientsCopy

• 2 lbs boneless pork shoulder, cut into 1 1/2-inch chunks
• 8 oz smoked pork sausage or kielbasa, sliced into rounds
• 4 slices thick-cut bacon, diced
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup dry white wine
• 3 cups chicken stock
• 3 cans (15 oz each) cannellini beans, drained and rinsed
• 1 tsp smoked paprika
• 4 sprigs fresh thyme
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup fresh parsley, finely chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Preheat your oven to 325 degrees F. Season the pork shoulder chunks generously with salt, black pepper, and smoked paprika.
2. Step 2: In a large Dutch oven over medium heat, cook the diced bacon for 5 minutes until crisp. Transfer the bacon to a large bowl using a slotted spoon. Add the sliced smoked sausage to the pot and sear for 3 minutes until browned, then transfer to the bowl with the bacon.
3. Step 3: Increase heat to medium-high and sear the seasoned pork shoulder in two batches for 6 to 8 minutes per batch until deeply browned on all sides. Transfer the pork to the bowl with the sausage and bacon.
4. Step 4: Add the onion, carrots, and celery to the rendered fat in the pot and cook over medium heat for 7 minutes until tender. Add four cloves of minced garlic and the tomato paste, stirring constantly for 2 minutes.
5. Step 5: Pour in the white wine to deglaze the pot, scraping the bottom clean. Stir in the chicken stock, thyme sprigs, reserved meats, and drained cannellini beans. Bring to a simmer.
6. Step 6: Cover the Dutch oven with its lid and bake in the oven for 1.5 hours until the pork shoulder is fork-tender and the liquid has thickened into a rich gravy. Remove the thyme stems.
7. Step 7: In a small bowl, toss the panko breadcrumbs with the melted butter, remaining clove of minced garlic, chopped parsley, and a pinch of salt.
8. Step 8: Remove the lid from the Dutch oven, increase the oven temperature to 400 degrees F, and scatter the herbed breadcrumbs evenly over the top of the beans and pork. Bake uncovered for 15 to 20 minutes until the crust is golden brown and bubbling around the edges.