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Slow-Smoked Pork Butt with Michigan Cherry and White Bean Salad

Experience the smoky, tender flavors of Slow-Smoked Pork Butt, served alongside a fresh and tangy Michigan Cherry and White Bean Salad. The combination of rich, smoky pork and the bright, fruity salad makes this dish a perfect option for any outdoor gathering or special occasion.

Slow-Smoked Pork Butt with Michigan Cherry and White Bean Salad in packaging
Image courtesy of The National Pork Board
MADE WITH:
Boneless Pork Shoulder Butt Boneless Pork Shoulder Butt
11

INGREDIENTS

swiftMeats Time8 hours
swiftMeats Serving6

SERVINGS

Cooking style image

Ingredients:

  • 3 lb Swift Boneless Blade Pork Roast
  • 4 Tbsp barbecue rub (dry seasoning, try McCormicks Grill Mates brand)
  • 1 C navy beans (white, dried)
  • 2 Tbsp canola oil
  • 1/2 C sweet onion (coarsely chopped)
  • 1 1/2 C chanterelle (OR other seasonal mushroom, sliced)
  • 3/4 C tart cherries (fresh red, OR frozen, pitted)
  • 1/4 C olive oil
  • 2 Tbsp fresh mint (chopped)
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp fine sea salt

Directions:

  1. The night before, in a large bowl or saucepan, cover dried navy beans with 4 C water. Let soak at room temperature for 6 to 8 hours.
  2. 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.
  3. To smoke or grill pork butt: Prepare a charcoal grill or charcoal smoker and let the coals (or wood chips, for a smokier flavor try using apple or cherry wood chips) burn until they are covered with grey ash. Smoke the pork butt slowly, according to manufacturer’s directions at 275-300°F, for 5-7 hours or until the meat is fork tender and reaches an internal temperature of 200°F
  4. To roast pork butt: Alternatively, place pork roast on a rack with 1/4 inch water in Dutch oven. Oven roast at 300°F for 5-7 hours or until the meat is fork tender and reaches an internal temperature of 200°F. Let meat cool and shred using a knife or two forks.
  5. While the pork is smoking, cover the beans with 6 C 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.
  6. Heat the canola oil in a large skillet and sauté the onions over medium-low heat until they have softened, about 5 minutes.
  7. 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.
  8. If using frozen cherries, thaw and pat dry with paper towels. Add cherries and onion-mushroom mixture to beans in bowl.
  9. 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.
  10. To serve, pile the bean salad in a shallow serving bowl and top with the shredded pork. Serve at room temperature.
Recipe courtesy of The National Pork Board
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