Ingredients
- 2 lbs Villari Prime Pork Butt, cubed
- 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions
- Sear the Pork: Heat olive oil in a large pot over medium-high heat. Add the pork cubes, season with salt and pepper, and cook until browned on all sides. Remove the pork and set aside.
- Cook Vegetables: In the same pot, sauté the onion, garlic, and carrots for 3-4 minutes until softened.
- Simmer the Stew: Return the pork to the pot. Add the beans, chicken broth, and thyme. Bring to a simmer, cover, and cook for 2 hours, or until the pork is tender and easily shreds.
- Serve: Taste and adjust seasoning. Serve hot with crusty bread or over rice.
