Easy Pork Roast

Excellent. Have made this exactly as written at least 10 times. I have not tried it over rice, as the author suggested, but I have found that it is very good over pasta (Vermicelli). Thanks MsBee!

This was so easy to make. It is almost like a stew once it’s done. I added a few gold potatoes just because I had some that needed to be used-up. My husband served himself what looked like a normal serving size and about midway through looked at me with surprise and told me he couldn’t believe how filling it was.

Very tasty. And smelled like pizza while it was in the oven. I used apple juice in place of the beer, since my kids have celiac and I skipped the beans because I ran out of room in my dutch oven (my roast was from a pig we butchered ourselves, so it was near 6 pounds!).

I could not find shallots this week, so I used leeks. I already had a smaller roast in the freezer so I cut the recipe in half. I used a remote read meat thermometer and it took much less time. I never ramped the temp up, in fact had to drop the temp. It was fall apart tender and delicious.

A first-class recipe. I followed the directions as written and loved it.

Made it as instructed last night for the family and it was pretty good. Next time I will use a little more salt or possible some chicken bullion. Also I didn’t anticipate how much liquid was in this and I didn’t have a big enough roasting pan ?? haha. Think I will make it again with a much bigger pan

This is a very easy, tasty one-pot dish that got rave reviews in my house. I substituted red wine for the beer. That’s all I changed. When the dish was done, I took the roast out of the dutch oven, removed the bay leaves and rosemary stems and used an immersion blender to create a puree of the beans, tomatoes, onions, garlic and shallots. It is a company-worthy dish that is so easy to make.

I was so surprised by this. All the reviews were so good. I bet I read the recipe 20x thinking I missed something or did something wrong. It was just not good!

This is a super eady way to do a pork shoulder or butt roast. It was tender and tasty. I re-potted the left over roast the next day with a bag of 10 bean blend it made great pulled pork soup.

Melt in your mouth. I baked in slow cooker for about 3 to 4 hrs and then under broiler for a few minutes. Husband loved the meal. A keeper recipe.

Nothing special. No unique flavors. I used Great Northern beans instead of Canelli beans because my store only had Progresso canelli beans and they were more than twice the price. Don’t think there is much difference. Also used two red onions quartered instead of shallots because my store did not have shallots. I will probably not make this again, but if I did I would add another can of beans (maybe black beans) and a lot more seasonings.

Extremely tasty!!! However, I reduced the cooking time by 1 (one) hour. I took off the hour from the lower temp. and left the last hour at the higher temp. Also, added carrots and see no reason why other hearty veggies can’t be added also. I think the best way to serve is after cooking, stir veggie mixture well. Let cool completely and then store in fridge overnight. Warm in microwave without overcooking… just barely warm. The flavors were better the next day as a leftover meal but now know that next time I won’t plan to serve until the next day. We enjoyed with a fresh salad and would have loved a loaf of crusty, hearty bread!! Very tasty.

No time for a picture—family clambering for it. Best recipe ever. Didn’t have beer so used root beer. Cook time was exact. This is now my pork roast recipe. Thanks so much.

My family really liked this.Next time I will add new potatoes or a veggie to it.

This turned out really good. Very easy long and slow but it was tasty all liked it. Followed the recipe no modifications. I Willis’s this again. Oh rather than a large casserole dish I used a Dutch oven. It yielded the same results very tender.

We made this exactly as the recipe stated. The pork was fabulously moist and tender. The beans were great. But the taste of the shallots and garlic was overwhelming. I don’t think I’ll be making this again. We all ate it but no one wanted to eat leftovers the night after.

I used apple juice instead of beer. I used a sliced fresh tart apple. Delicious

Made this for someone that doesn’t like the taste of beer (or wine) in their food so I subbed with two 32 oz. containers chicken bone broth from local co-op. It covered the meat completely. Added all other ingredients plus sliced carrots and parsnips. It was wonderful. Only had a 3 lb roast so I baked for 3 hours at 275 then upped it to 425 for the last hour for a total of 4 hours in the oven instead of five. It still came out moist and fall-apart tender. Reminded us of a French cassoulet. Definitely will make again.

Upon reading the recipe, I thought it was a strange mix of ingredients. I made it exactly as stated, although I did increase the initial time in the oven by 1/2 hour because my roast was larger. It was wonderful! Very very tender meat, and the accompanying beans and tomatoes were good as well. some leftover meat became pulled pork, which was equally terrific. Thanks for sharing!

This was absolutely fantastic!! I followed almost exactly although I did not have shallots, used 3 green onions and did not have stewed tomatoes used canned whole tomatoes cut up some…I did add a few dashes of Worcestershire. I will make this again and again….

I loved this recipe and I don’t particularly love pork (except bacon). I followed this recipe except I didn’t have any cannellini beans so I added a can of navy beans and a can of butter beans. I cooked it in my crock pot so I also added a can of beef broth and 2 cans of water. I cooked on high for about 4 hours and shredded the pork when done and added it back it to the pot. It was amazing!! Thank you for sharing!