This comforting dish of pork shoulder and white beans is cooked low and slow, perfect for a weekend meal at home. It’s served atop creamy beans drizzled with herb oil, which can both be made ahead of time. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Serves: 4 to 6
Prep time: 10 min
Cook time: 3 hrs 30 min

INGREDIENTS
For the pork:
1 boneless pork shoulder (about 3 to 4 pounds)
1 tablespoon fennel seeds
1/2 teaspoon red pepper flakes
1 dash kosher salt
1 dash freshly ground black pepper
1 cup low-sodium chicken stock
1 dash flaky salt, for serving

For the white beans & herb oil:
1 pound large white beans (such as gigante or Royal Corona), rinsed and soaked overnight in well-salted water
1 yellow onion, halved
2 carrots, cut in half
1 celery stalk with leaves (if possible), cut in half
2 garlic cloves, smashed
1/2 cup tightly packed basil
1/2 cup tightly packed Italian parsley
1/2 cup tightly packed mint
1/2 cup olive oil
1 generous squeeze of lemon
1 dash kosher salt, to taste

FULL RECIPE ►►https://f52.co/2DEKsy7

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