This slow cooker pork with garlic and white beans is the kind of low-effort, high-reward dinner that tastes like it simmered all day on purpose (because it did). You get fork-tender pork, creamy beans, and a garlicky broth that’s perfect with crusty bread.
Why you’ll love this recipe
- Hands-off cooking: a quick sear (optional, but worth it) and the slow cooker does the rest.
- Big flavor, simple ingredients: garlic, herbs, and broth build a rich, savory base.
- Meal-prep friendly: leftovers reheat beautifully and the beans get even creamier.
Ingredients you’ll need
- 2 1/2 to 3 lb boneless pork shoulder (Boston butt), trimmed of excess fat and cut into 3–4-inch chunks
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 2 tbsp olive oil (for searing, optional)
- 1 large yellow onion, diced
- 8 to 10 cloves garlic, minced (or thinly sliced)
- 2 tsp dried rosemary (or 1 tbsp chopped fresh)
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine (or more broth)
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 bay leaf
- 1 tbsp lemon juice (or 2 tsp apple cider vinegar), to finish
- 2 tbsp chopped parsley, for serving
How to make slow cooker pork with garlic and white beans
1) Season the pork. Pat pork dry, then season with salt and pepper.
2) Sear (optional but recommended). Heat olive oil in a large skillet over medium-high heat. Brown pork on 2–3 sides, 2–3 minutes per side. Transfer to the slow cooker.
3) Build the flavor base. In the same skillet, cook onion for 3–4 minutes until softened. Add garlic, rosemary, thyme, and red pepper flakes and cook 30 seconds. Stir in tomato paste for 30 seconds, then add broth and wine, scraping up browned bits.
4) Slow cook. Pour onion mixture over pork. Add beans and bay leaf. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until pork is very tender.
5) Shred and thicken. Remove bay leaf. Shred pork with two forks right in the slow cooker. For a creamier texture, mash a small scoop of beans against the side of the cooker and stir back in. Taste and add more salt/pepper as needed.
6) Finish and serve. Stir in lemon juice and top with parsley. Serve hot.
Tips for best results
- Choose the right cut: pork shoulder is ideal here. Pork loin can dry out in long cooking.
- Don’t skip the acid at the end: lemon juice or vinegar brightens the whole pot and balances the richness.
- Control the broth: if you want it more stew-like, leave the lid slightly ajar for the last 20–30 minutes on HIGH to reduce, or mash more beans to thicken.
Serving ideas
- With toasted sourdough, garlic bread, or warm pita to soak up the broth
- Over mashed potatoes, polenta, or buttered egg noodles
- With a simple arugula salad or roasted broccoli on the side
Storage and reheating
- Refrigerate: store in an airtight container up to 4 days.
- Freeze: freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: warm on the stovetop over medium-low with a splash of broth/water, or microwave in 1-minute bursts, stirring between.
Recipe variations
- Greens: stir in baby spinach or chopped kale during the last 10–15 minutes.
- Smoky twist: add 1 tsp smoked paprika or a chopped smoked sausage link.
- More garlic: add 3–4 whole smashed cloves to the slow cooker for mellower, sweet garlic notes.
