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Dinner recipe · from the recipe book

Coconut-Braised Pork Shoulder with White Beans

Tender pork shoulder braised in a silky coconut-tomato broth with rosemary, garlic, cannellini and kale, finished with lemon and Parmesan for a rich, bright Italian-leaning stew.

Coconut-Braised Pork Shoulder with White Beans

Ingredients

  • 1½ lb680 gPork shoulder (Boston butt), trimmedtrimmed and cut into 1½-inch cubes
  • 1½ tbsp20 gOlive oil
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 5 cloves15 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 1¾ tsp2 gDried rosemarycrumbled
  • ½ tsp1 gCrushed red pepper
  • 1¾ cups400 gCoconut milk, cannedstirred well
  • 1½ cups360 gLow-sodium chicken broth
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 5¾ cups chopped120 gKalestemmed and chopped
  • 1½ tbsp20 gLemon juice
  • ⅓ cup grated30 gGrated Parmesan
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: cube the pork, dice the onion and carrot, mince the garlic, chop the kale and parsley.
  2. Pat the pork dry and season it with half the salt and all the black pepper.
  3. Heat half the olive oil in a Dutch oven over medium-high heat. Brown half the pork on all sides, about 6 minutes, and move it to a plate. Add the remaining half of the olive oil and brown the remaining half of the pork, then move it to the plate.
  4. Lower the heat to medium. Add the onion and carrot and cook, scraping up browned bits, until soft, about 6 minutes.
  5. Stir in the garlic, tomato paste, rosemary and red pepper flakes and cook 1 minute until fragrant and the paste darkens.
  6. Pour in the coconut milk and chicken broth, add the remaining half of the salt, and return the pork with its juices. Bring to a simmer.
  7. Cover, reduce the heat to low and simmer gently until the pork is fork-tender, about 1 hour 15 minutes; it will be well past 145°F (63°C).
  8. Stir in the great northern beans and kale and simmer uncovered 10 minutes until the kale is tender and the stew thickens slightly.
  9. Off the heat, stir in the lemon juice. Ladle into bowls and top with the Parmesan and parsley.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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