Pork Roast with White Beans and Cranberries

Ingredients

• 1 pound dried navy beans (about 2 cups)
• 1 (5-pound) pork shoulder blade roast, trimmed
• 1 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh sage, divided
• Cooking spray
• 1 1/2 cups sliced shallots (about 8 medium)
• 5 cups water
• 3 fresh sage sprigs
• 1/2 cup dried cranberries

Preparation

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Preheat oven to 350º.
3. Sprinkle pork roast with 1 teaspoon salt and pepper. Rub surface of roast with 4 teaspoons minced sage. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook for 15 minutes, turning to brown on all sides. Remove roast from pan. Add sliced shallots to pan; sauté 3 minutes or until tender. Return roast to pan. Add remaining 1/2 teaspoon salt, beans, 5 cups water, and sage sprigs to pan; bring to a simmer. Cover and bake at 350° for 2 hours. Add dried cranberries to pan; bake an additional 30 minutes or until roast is tender. Remove sage sprigs; discard. Remove roast from pan; shred pork with 2 forks. Sprinkle with remaining 2 teaspoons minced sage. Serve roast with bean mixture.