""A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice."..."
INGREDIENTS
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1 (4 pound) pork shoulder roast
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2 (16 ounce) cans cannellini beans
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1 (12 fluid ounce) can beer
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1 (28 ounce) can stewed tomatoes, drained
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2 large onions, coarsely chopped
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10 shallots, peeled
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10 cloves garlic, peeled
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salt and black pepper to taste
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2 bay leaves
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3 sprigs fresh rosemary