- 2 cups dried navy beans
- 1-1/2 tsp dried sage
- 1 tsp salt
- 1 tsp fennel seeds
- 8 cloves garlic, minced
- 2-1/2 lbs boneless pork shoulder (Boston butt)
- 4 cups water
- 2 bay leaves
Sort and rinse beans. Place in slow cooker and cover with water at least 2 inches above beans. Cover and let stand overnight. Drain the beans.
Combine sage, salt, fennel, and half the minced garlic in a small bowl. Rub mixture over pork. Place pork in the slow cooker on top of the beans. Add remaining garlic, water, and bay leaves.
Cover and cook on low for 8-10 hours. Pull pork apart into chunks before serving with the beans.
8 servings