Braised Maple-Bourbon Pork with Beans

Braised Maple-Bourbon Pork with Beans is rated 3.7 out of 5 by 3.
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Prep Time: 40 minutes
Cook Time: 270 minutes
Servings: 10

Combining pork shoulder, kielbasa sausage and cannellini beans, this warming stew braises to tender perfection in a slow cooker. Be sure to soak the beans overnight before adding them to the stew; this will help them to cook more evenly.

Ingredients:

  • 2 lb. boneless pork shoulder, cut into 4 pieces
  • Kosher salt and freshly ground pepper, to taste
  • 1 Tbs. vegetable oil
  • 2 lb. kielbasa (2 large links), each cut into 3 pieces
  • 3 yellow onions, diced
  • 2 celery stalks, diced
  • 1 Tbs. minced garlic
  • 3 Tbs. tomato paste
  • 2 tsp. chopped fresh thyme
  • 1 bay leaf
  • 1/4 cup bourbon
  • 1 can (14 1/2 oz.) diced tomatoes, drained
  • 1 1/2 lb. cannellini beans, soaked overnight and drained
  • 1/4 cup maple syrup
  • 3 cups chicken broth
  • 4 oz. bacon, diced
  • 2 cups fresh bread crumbs
  • 1 tsp. chopped fresh sage
  • 2 Tbs. chopped fresh flat-leaf parsley

Directions:

Season the pork lightly with salt and pepper. In the stovetop-safe insert of a slow cooker over medium-high heat, warm the oil. Add the pork and brown on all sides, about 8 minutes total. Transfer to a plate. Add the sausages and brown on all sides, about 3 minutes total. Transfer to a plate.

Reduce the heat to medium, add the onions and celery and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, tomato paste, thyme and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Add the bourbon and cook for 1 minute.

Stir in the tomatoes, cannellini beans, maple syrup and broth. Nestle the pork into the bean mixture and arrange the sausages around the pork. Increase the heat to medium-high and bring the mixture to a simmer. Transfer the insert to the slow-cooker base, cover and cook on high according to the manufacturer’s instructions until the pork and beans are tender, about 4 hours. Skim the fat off the sauce, and remove and discard the bay leaf. Adjust the seasonings with salt and pepper.

Preheat a broiler.

In a large nonstick sauté pan over medium-high heat, cook the bacon until crisp and browned, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 Tbs. of the fat in the pan. Add the bread crumbs and sage and cook, stirring occasionally, until lightly browned and toasted, about 4 minutes. Remove from the heat and stir in the parsley and bacon.

Sprinkle the bread crumb mixture over the pork mixture. Broil until the bread crumbs are golden brown, about 3 minutes. Serves 8 to 10.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Family dinner with WOW! This pleased everyone from the youngest to the oldest...with 2nd and 3rd helpings from the teenagers. Easy to put together with an outstanding blend of flavors. Only changes I made was to leave out the celery (nobody likes it) and add another bay leaf.
Date published: 2012-01-23
Rated 2 out of 5 by from Not what I expected. Wanted to use my new awesome Williams-Sonoma Slow Cooker! The dish has good flavor, but I thought it had a little to much liquid which obviously came from the chicken broth since everything else was drained or dry. I was expecting a creamier finish like a traditional pork and beans recipe. Mine was a little on the soupy side, but it did look like the photo. Loved all of the fresh ingredients that this recipe called for, and I liked the idea of the Bourbon and Maple Syrup being used together. But I don't think I'll be making this one again.
Date published: 2012-01-22
Rated 4 out of 5 by from Delicious hearty meal Cooked this recipe for 10 people. Everyone loved it from kids to adults and was even asked the recipe. Easy to make. Left off the crumbs/bread part off of it... Very warming meal... Would recommend for winter time...
Date published: 2012-01-14
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