Recipe: Pork Barrel Spending and Beans
Ingredients
- 4 lb boneless pork shoulder roast - cut in large pieces
- for the wet rub
- 1/2 tsp dried rosemary
- 1 tsp black pepper
- 1/2 tsp fennel seeds
- 2 tsp salt
- 1/2 tsp hot pepper flakes
- 1 tsp cumin
- 1/2 tsp dried oregano
- 2 cloves garlic
- 1 rounded tbsp brown sugar
- 1 tbsp wine vinegar
- 1 tbsp olive oil
- 1 large bunch arugula
- 1 14-oz jar cannellini beans
- 1 lemon
- 1 tbsp olive oil
- 2 cloves sliced garlic
- 1/2 cup chicken stock
Instructions
Step 1
For the wet rub, Add 1/2 tsp dried rosemary,1 tsp black pepper,
1/2 tsp fennel seeds,
2 tsp salt,
1/2 tsp hot pepper flakes,
1 tsp cumin,
and 1/2 tsp dried oregano into a bowl. Grind them well.
Step 2
Then add 2 cloves garlic,1 rounded tbsp brown sugar,
1 tbsp wine vinegar,
and 1 tbsp olive oil into the same bowl. Grind well.
Step 3
Take 4 lb. boneless pork shoulder roast, cut in large pieces.Trim off the excess fat. Put them into a baking plate.
Add the web rub, spread them over.
Step 4
Bake in an oven at 375F for 1 hour. After that,remove the baking plate, turn the pork shoulder over.
Return it to the oven and cook for another half an hour or until crusty and tender.
After that, Remove and cool them.
Step 5
Cut the large bunch arugula into small pieces.Take a pan with 1 tbsp olive oil, Add 2 cloves sliced garlic, cook at a medium heat.
When it comes to room temperature, add 1 14-oz jar cannellini beans, the juice of an lemon and 1/2 cup chicken stock.
Then add the arugula pieces, cook for exactly for 1 minutes, turn off the heat.
Step 6
Put some arugula pieces into a serving plate, then spoon over the beans. Topped with the pork shoulder roast, and drizzle some juice over.
