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Pork Roast with Cranberries and Beans
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Pork Roast with Beans and Cranberries

Course Main Course
Keyword Beans, Cranberries, Dried Cranberries, Ground Pepper, Onion, Pork, Pork Shoulder, Sage, Salt, Soldier Beans, Water
Cooking Method Oven
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Bean Preparation 8 hours
Total Time 10 hours 55 minutes
Servings 12 People
Calories 198kcal
Author Adapted from My Recipes

Equipment

  • Large Pot
  • Colander
  • Stovetop
  • Oven
  • Oven Safe Pot

Ingredients

  • 1 pound Soldier Beans Dried
  • 1 Pork Shoulder, trimmed
  • 1½ teaspoon Salt Divided
  • ¼ teaspoon Black Pepper
  • Cooking Spray
  • 1½ cups Onion Sliced
  • 5 cups Water
  • ½ cups Cranberries Dried
  • 1 teaspoon Sage Optional; dried

Instructions

  • Rinse beans and cover in large pot with water, letting soak for 8 hours, and then drain.
  • Preheat oven to 350°F.
  • Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with mixture.
  • Heat an oven-safe pot over medium-high heat and coat with cooking spray.
  • Add roast to the pan and cook for 15 minutes, turning to brown on all sides. Remove roast from the pan.
  • To the same pan, add onions, and sauté until tender. Return roast to the pan.
  • Add remaining ½ teaspoon of salt, beans, 5 cups of water, and optional dried sage to the pan; bring to a simmer. Cover and bake in pre-heated oven for 2 hours.
  • Add dried cranberries to pan; bake an additional 30 minutes. Remove and discard sage springs. Remove roast from pan and shred with two forks.

Nutrition

Calories: 198kcal | Carbohydrates: 15g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 339mg | Potassium: 472mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg