Homemade Pork and Beans
July 23, 2026
Coppa Pork Steaks
October 18, 2026Seared and seasoned pork shoulder, slowly braised with onions and garlic makes the most delicious Braised Pork with White Beans and Greens. Once it’s fall-apart tender, add canned white beans and fresh greens to complete an all-in-one meal. You can’t rush this process, but your patience will be rewarded!
Have a love for pasta and would like to expand your palette, then you have to give this Braised Pork Pappardelle Putanesca a try.
A Quick Look at Braised Pork with White Beans and Greens
- ✅ Recipe Name: Braised Pork with White Beans and Greens
- ⏲️ Ready In: 3 hours (2 ½ hours handsfree)
- 👨👨👦👦 Serves: 6 people
- 🍽️ Calories: 233 kcal per serving
- 💪 Protein: 28 g
- 🥣 Main Ingredients: Pork shoulder, onion, garlic, apple cider vinegar, chicken broth, white beans, kale
- 📋 Dietary Info: Patience is best rewarded with a protein packed dish filled with fiber!
- 💯 Why You’ll Love It: This slow cooked, one pan meal will soon be on the top of your list for those cooler days. With simple and inexpensive ingredients it will be one that fills the bellies of your entire family time after time.
Want to curl up on the couch with a simple, comforting dish that will warm you from the inside out? Look no further! This braised pork shoulder requires minimal prep, and with a little patience, you’ll have a delicious dinner that’s well worth the wait.
Tender, flavorful pork shoulder is paired with fresh kale and hearty white beans to create the perfect one pot meal. It’s cozy, satisfying and sure to keep the whole family happy and full of comfort.
Save This Recipe
Enter your email address and we will send this recipe to your mailbox for easy reference! Plus, we will send you our latest recipes every week!
You’ll be craving this cozy, savory braised pork recipe all winter long!
Ingredients and Substitutions
- Pork shoulder – trimmed and seasoned with your favorite all-purpose or Italian seasoning.
- Cooking oil: olive oil, vegetable oil, or canola oil works great.
- Onion – chopped.
- Garlic – cloves peeled and smashed.
- Apple cider vinegar
- Low sodium chicken broth or stock
- Fresh thyme: can be substituted with dried thyme.
- Bay leaves: adds depth and a savory complexity.
- White beans – drained and rinsed, such as cannellini, Great Northern beans, or chickpeas.
- Kale – stems removed and roughly chopped.
Braised Pork with White Beans and Greens Step by Step Instructions
Step 1: Season the pork generously with a salt-free/low sodium all-purpose seasoning.
Step 2: Preheat the oven to 325 degrees F.
Step 3: Heat the olive oil in the braising pan or Dutch oven over medium-high. Once glistening and heated, sear the pork for 3-4 minutes on each side. Flip once a brown crust starts to develop (about 12-15 minutes total).
Step 4: Add the onions and smashed garlic cloves.
Step 5: Deglaze the pan with the chicken broth or stock. Stir in the vinegar, thyme, and bay leaves.
Step 6: Bring to a simmer on the stovetop, then cover and place in the oven.
Step 7: Cook for 2 ½ hours, or until the pork is cooked through and easily shreds when poked with a fork.
Step 8: Return the braising pan or Dutch oven to the stovetop over low heat. Stir in the kale and canned beans and cover again. Simmer for 5-7 minutes or until the beans are heated through and the kale is tender.
Step 9: Serve hot with a side of toasted bread (optional).
Recipe Tips
- If needed, cut the pork shoulder into smaller sections so they fit into a large braising pan.
- Don’t have a braising pan? No worries, a Dutch oven will work great!
- Substitute half of the chicken broth for dry white wine to add a deeper more complex flavor.
Braised Pork with White Beans and Greens FAQ’s
Yes! Once the pork is seared, add it to the slow cooker and pour the stock over the top. Add the fresh herbs and vinegar, cover and cook on high for 4-5 hours, or low for 7-8 hours. Add kale and canned beans toward the end of cooking and cook until the kale is tender and the beans are heated through.
Absolutely, this recipe works great for meal prep. Once cooked, portion the pork, beans, and kale into separate airtight containers for up to 3-4 days. Pair with creamy mashed potatoes or a bed of rice for a full meal.
Pork shoulder is done when it is fork tender and easily pulls apart when pierced with a fork. For the best eating experience, cook until the pork reaches 180°F.
More Recipes
If you enjoyed this tasty dish and would like to expand your cooking skills try this Smoked and Braised Pork Shank! Christie from Girls Can Grill provides a step-by-step explanation on how to smoke pork shanks to perfection.
Short on time but still want those Italian flavors? Try out this Italian Sausage And Peppers Pasta. It is full of flavor yet so easy to make.
If you try this recipe, please rate the recipe and leave a comment below! It helps others when they can read your personal feedback. And, if you snap any photos, please share them on Instagram so we can repost them to our Stories!
Braised Pork with Beans and Greens
Ingredients
- 3 pound pork Shoulder trimmed and seasoned
- 1/2 Tablespoon cooking oil
- 1 white onion
- 1 bulb of garlic peeled and smashed
- 2 Tablespoon apple cider vinegar
- 1 cup low sodium chicken broth or stock
- 1 Tablespoon fresh thyme
- 2 bay leaves
- 2 cans white beans
- 1 large bunch of kale stems removed and roughly chopped
- toasted bread or baguette optional for serving
Instructions
- If needed, cut the pork shoulder into smaller sections so they fit into a large braising pan or Dutch oven with a heavy lid. Season the pork generously with a salt-free/low sodium all-purpose seasoning.
- Preheat the oven to 325 degrees F.
- Heat the olive oil in the braising pan or Dutch oven over medium-high. Once glistening and heated, sear the pork for 3-4 minutes on each side. Flip once a brown crust starts to develop (about 12-15 minutes total).
- Add the onions and smashed garlic cloves. Deglaze the pan with the chicken broth or stock. Stir in the vinegar, thyme, and bay leaves. Bring to a simmer on the stovetop, then cover and place in the oven.
- Cook for 2 ½ hours, or until the pork is cooked through and easily shreds when poked with a fork.
- Return the braising pan or Dutch oven to the stovetop over low heat. Stir in the kale and canned beans and cover again. Simmer for 5-7 minutes or until the beans are heated through and the kale is tender.
- Serve hot with a side of toasted bread (optional).
Notes
- If needed, cut the pork shoulder into smaller sections so they fit into a large braising pan.
- Don’t have a braising pan? No worries, a Dutch oven will work great!
- Substitute half of the chicken broth for dry white wine to add a deeper more complex flavor.
