1 4- to 4½-pound boneless pork shoulder roast, tied
2 heads garlic, cut in half crosswise
2 14.5-ounce cans cannellini beans, drained and rinsed
1 8-ounce bunch spinach, stemmed and roughly chopped
Sat fat 6g
How to Make It
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.
* Total Time: 4 hours, 40 minutes to 8 hours, 40 minutes
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