Milk Braised Pork Shoulder with Kale & White Beans

For this dish I love Tarbais beans, the kind traditionally used in French cassoulets, because they hold their shape but are also so creamy, but sometimes they are hard to find. Cannellini are easier to find and fabulous as well. Cooking a pot of dry beans is a must, since they are 1/3 of the dish.

Here's the recipe for cooking the beans.

Serves 4-6


1 boneless pork shoulder (3 1/2 pound), tied and trimmed from excess fat (ask your butcher to do this)

Kosher salt

2 tablespoons olive oil

3 large carrots

2 celery ribs celery

2 cloves garlic

1 medium onion

1/2 cup white wine, optional