- 3 pound boneless pork shoulder
- 3 to 4 tablespoons barbecue dry rub seasoning (try McCormicks Grill Mates brand)
- 1 cup dried white navy beans
- 2 tablespoons canola oil
- 1/2 cup sweet onion coarsely chopped
- 1 1/2 cups chanterelles OR other seasonal mushroom, sliced
- 3/4 cup fresh red tart cherries OR frozen, pitted
- 1/4 cup olive oil
- 2 tablespoons fresh mint chopped
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon fine sea salt
The 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.
The 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.
Prepare 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.
While 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.
Heat 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.
If using frozen cherries, thaw and pat dry with paper towels. Add cherries and onion-mushroom mixture to beans in bowl.
In 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.
To serve, pile the bean salad in a shallow serving bowl and top with the shredded pork. Serve at room temperature.
*If desired, for a smokier flavor try using apple or cherry wood chips.
Makes 6 servings
Recipe courtesy of Chef Susan Goss of West Town Tavern in