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“A perfect dish for a dinner party or a week of fantastic lunches.”
READY IN:
48hrs 30mins
YIELD:
1 Pork Shoulder
UNITS:
US

Ingredients Nutrition

Directions

  1. If brining, put 1/2 cup of salt into a container and cover with enough water. Sit in the fridge for 18-24 hours.
  2. Preheat oven to 250 degrees F. Remove shoulder from brine and pat dry. Cover the shoulder in mustard. In a bowl combine the oregano, paprika, garlic powder, black pepper, salt and rub all over the meat.
  3. Place meat on a rack over a roasting tray with 1/2 Cup of water and place in the oven to cook for 8-10 hours. If you have a thermometer you want the internal temperature to be 190 degrees F.
  4. For The Beans:
  5. With 1 hour remaining on the pork cooking process remove the shoulder from the oven and transfer to a plate, cover with foil. Transfer all but 2 tbsp of the pork juices to a jar or bowl.
  6. Transfer roasting pan to stove top and on medium-high heat cook the leek and onions and garlic for 5-7 minutes, before adding in the apples and beans, stir for a minute then pour in the stock and the rest of the ingredients. Bring to a boil and place roasting tray in the bottom of the oven.
  7. Place the shoulder on a rack on top of the tray dripping its awesomeness into the pan. Cook for 30-45 minutes or until beans is super gelatinous and mushy.
  8. For The Slaw:
  9. Combine all the ingredients and set aside for 30 minutes.
  10. Serving:
  11. Serve Pork to the table on top of the beans with the slaw on the side… you will need 2 forks for the pulling :).

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