Slow-Cooker Pork Roast With Beans and Spinach

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Photo by Christopher Testani
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 480 calories
    • Fat 21 g
    • Sat Fat 6 g
    • Cholesterol 150 mg
    • Sodium 470 mg
    • Protein 51 g
    • Carbohydrate 20 g
    • Sugar 0 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 121 mg

Combine the oil, thyme, red pepper, and 1 teaspoon each salt and black pepper in a small bowl. Rub the mixture all over the pork and place in a 5- to 6-quart slow cooker. Add the garlic and ¼ cup water. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.

Transfer the pork to a cutting board to rest for 20 minutes. Slice across the grain. Spoon the fat off the cooking liquid. Stir in the beans and spinach until the spinach wilts.

Serve the pork with the beans, spinach, and the juices.

Ingredients

  1. Check 2 tablespoons olive oil, plus more for drizzling
  2. Check 1 tablespoon chopped thyme
  3. Check 1 teaspoon crushed red pepper
  4. Check Kosher salt and black pepper
  5. Check 1 4- to 4½-pound boneless pork shoulder roast, tied
  6. Check 2 heads garlic, cut in half crosswise
  7. Check 2 14.5-ounce cans cannellini beans, drained and rinsed
  8. Check 1 8-ounce bunch spinach, stemmed and roughly chopped

Directions

  1. Combine the oil, thyme, red pepper, and 1 teaspoon each salt and black pepper in a small bowl. Rub the mixture all over the pork and place in a 5- to 6-quart slow cooker. Add the garlic and ¼ cup water. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
  2. Transfer the pork to a cutting board to rest for 20 minutes. Slice across the grain. Spoon the fat off the cooking liquid. Stir in the beans and spinach until the spinach wilts.
  3. Serve the pork with the beans, spinach, and the juices.

* Total Time: 4 hours, 40 minutes to 8 hours, 40 minutes