Name: Slow-Cooked Pork Shoulder With Braised White Beans
Yield: 4 servings
Ingredients: 6 pounds bone-in pork shoulder (Boston butt), fat cap trimmed to ¼ inch; 3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more; 8 fresh bay leaves, divided; ¼ cup sage leaves, plus 4 large sprigs; 4 tablespoons olive oil, divided; 1 head of garlic, halved crosswise; 9 juniper berries; 4 black peppercorns; 3 cups dry white wine; ¼ cup best-quality red wine vinegar; 1 large beefsteak tomato, halved crosswise; 1 head of garlic, halved crosswise; 4 large sprigs sage; 2 cups coco nano or cannellini (white kidney) beans, soaked overnight, drained; 2 tablespoons plus ¼ cup olive oil; Kosher salt; 2 bunches mature spinach, tough stems removed; Kosher salt; 2 tablespoons olive oil, plus more for drizzling; 4 garlic cloves, thinly sliced; Flaky sea salt

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Peden + Munk

Pork and beans—a match made in heaven. Coco nano beans from Tuscany are perfect for this recipe because of their creamy texture, but they're only found in speciality food stores; you can use cannellini instead.

Recipe notes