Heart Healthy from WakeMed Heart Center

Butter Bean Honey Glazed Pork Shoulder

October 24, 2015 |

Recipe courtesy of William Dissen
as seen on episode “Pollinators”, season 5

With Butter Beans, Morels, Confit Tomatoes, Grilled Garlic Scapes


  • 4, 6 oz. portions of Pork Shoulder
  • Pork Shoulder Rub
  • 4 cups, Butter Beans, blanched
  • ½ Cup Shallot, minced
  • 1 Tbsp Garlic, minced
  • ½ Tsp Red Pepper Flake
  • 2 Cups Morel Mushrooms, cleaned
  • 1 Cup Confit Tomatoes
  • ½ cup White Wine
  • 1 Tbsp Chives, sliced thin
  • 4 Garlic Scapes, trimmed
  • ½ cup Olive Oil
  • 1 cup Butter Bean Honey
  • ½ cup Butter
  • Salt & Pepper to taste

For the Pork Shoulder

Preheat an oven to 250^F.
Rub the pork shoulder portions with the rub and place on a sheet tray with a rack.
Roast for 6 hours, or until tender. Baste with ¼ cup of the oil periodically through cooking to help keep moist.
Remove from the oven and allow to cool. Reserve.

For the Butter Bean Honey Glaze

Place the butter bean honey into a small sauce pan and bring to a simmer.
Once the honey is at a simmer, remove the pan from the heat and whisk in ¼ cup of the butter until completely incorporated. Reserve warm.

For the Butter Bean Sauté

In a large sauté pan, add 2 tbsp. of the olive oil and morel mushrooms. Cook over medium high heat for about 3-4 minutes until the mushrooms are beginning to brown.
Stir in the butter beans, confit tomatoes, shallot, garlic, and red pepper flake and cook until the shallots are translucent.
Deglaze the pan with the white wine and allow it to reduce to a glaze and until the butter beans are tender. Add the remaining butter & chives and season to taste with salt and pepper.

For the Garlic Scapes

Preheat a grill to medium high heat.
Toss the garlic scapes in 1 tbsp. of olive oil and season with salt and pepper. Place on the grill and cook until slightly charred and tender. Remove from the grill and reserve.
To Finish: Warm the pork shoulder through briefly on a grill or in the oven. Place the butter bean sauté on a large platter and shingle the pork shoulder over the top of the butter beans. Spoon the glaze over the top of the pork and garnish with the grilled garlic scapes.

Pork Shoulder Rub


  • 1 pint Kosher Salt
  • 1 cup Brown sugar
  • ¼ cup Paprika
  • ¼ cup Smoked Paprika
  • 2 Tbsp Black Pepper, ground
  • 1 Tbsp Cumin, ground
  • ½ cup Mustard Powder
  • ¼ cup Dried Rosemary
  • ¼ cup Dried Thyme
  • ¼ cup Dried Basil
  • ¼ cup Dried Marjoram
  • ¼ cup Dried Oregano
  • ¼ cup Garlic Powder

Combine all ingredients to fully incorporate. Place in an airtight container and reserve until needed.

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Category: Recipes

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