Entrée: United States – Pork Slumgullion

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 12 min

Cook 1 hr 30 min

Total 1 hr 42 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1/2 lb (675 g) pork shoulder, cut into chunks (selected example; boneless) (estimated edible portion: 1 lb 7 3/4 oz (675 g))
2 tbsp (30 ml) oil (selected option)
1 onion, chopped
2 carrots, sliced
2 potatoes, cubed
1 cup (200 g) dried navy beans (selected option) (estimated edible portion: 7 oz (200 g))
4 cups (960 ml) pork stock (selected option)
1 bay leaf
1 tsp (5 ml) dried thyme
Salt and pepper, to taste

Show original ingredient measurements

675 g (1 1/2 lb) pork shoulder, cut into chunks (selected example; boneless) (estimated edible portion: 675 g)
2 tbsp (30 ml) oil (selected option)
1 onion, chopped
2 carrots, sliced
2 potatoes, cubed
1 cup (200 g) dried navy beans (selected option) (estimated edible portion: 200 g)
4 cups (960 ml) pork stock (selected option)
1 bay leaf
1 tsp dried thyme
Salt and pepper, to taste

Instructions

1. If using dried beans, soak them overnight, then drain. (This rewrite uses the dried-bean option.)
2. Heat the oil in a large pot. Add the pork and brown it on all sides. Transfer the pork to a plate and set aside.
3. Add the onion and carrots to the same pot and sauté until they begin to soften.
4. Add the potatoes, drained beans, stock, bay leaf, and dried thyme. Return the browned pork and any accumulated juices to the pot.
5. Bring the mixture to a simmer, cover, and cook gently for 1–1½ hours, or longer as needed, until the pork and beans are tender.
6. Season to taste with salt and pepper. Remove and discard the bay leaf, then serve hot.