Slow-Smoked Berkshire Pork Butt with Michigan Cherry and White Bean Salad

Pork
Slow-Smoked Berkshire Pork Butt with Michigan Cherry and White Bean Salad
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Ingredients

  • 3 pounds boneless blade pork roast
  • 4 tablespoons rub seasoning (barbecue dry, try McCormicks Grill Mates brand)
  • 1 cup navy beans (dried)
  • 2 tablespoons canola oil
  • 1/2 cup sweet onion (coarsely chopped)
  • 1 1/2 cups chanterelle (OR other seasonal mushroom, sliced)
  • 3/4 cup tart cherries (fresh red, OR frozen, pitted)
  • 1/4 cup olive oil
  • 2 tablespoons fresh mint (chopped)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon fine sea salt

Directions

  1. 1The night before, in a large bowl or saucepan, cover dried beans with 4 cups water. Let soak at room temperature for 6 to 8 hours.
  2. 2The next day, drain beans; set aside. Rub the pork butt with the barbecue dry rub seasoning mix. Wrap in plastic wrap and marinate at room temperature for 30 minutes or in refrigerator for up to 4 hours.
  3. 3Prepare a charcoal grill or charcoal smoker and let the coals (or wood chips*) burn until they are covered with grey ash. Smoke the pork butt slowly, according to manufacturer’s directions at 275-300 degrees F, for 5-7 hours or until the meat is fork tender and reaches an internal temperature of 200 degrees F. (Alternatively, place pork roast on a rack with 1/4 inch water in Dutch oven. Oven roast at 300 degrees F for 5-7 hours or until the meat is fork tender and reaches an internal temperature of 200 degrees F. Let meat cool and shred using a knife or two forks.
  4. 4While the pork is smoking, cover the beans with 6 cups fresh water and bring to a boil. Lower the heat and simmer 1 1/4 to 1 1/2 hours or until tender. Remove from the heat. Drain beans and transfer to a large bowl.
  5. 5Heat the canola oil in a large skillet and sauté the onions over medium-low heat until they have softened, about 5 minutes. Add the chanterelles or other mushrooms and sauté over medium high heat until mushrooms and onions are tender and slightly browned, about another 7-8 minutes. Let the mushrooms and onions cool to room temperature.
  6. 6If using frozen cherries, thaw and pat dry with paper towels. Add cherries and onion-mushroom mixture to beans in bowl.
  7. 7In small bowl, combine olive oil, mint, balsamic vinegar and salt. Add to bean mixture and gently toss until evenly coated. Season the bean salad with ground black pepper to taste.
  8. 8To serve, pile the bean salad in a shallow serving bowl and top with the shredded pork. Serve at room temperature.
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NutritionView more

170Calories
Sodium9%DV210mg
Fat22%DV14g
Protein6%DV3g
Carbs3%DV10g
Fiber4%DV<1g

PER SERVING *

Calories170Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium210mg9%
Potassium230mg7%
Protein3g6%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber<1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.