Dinner in style! Baked Pork Shoulder in oven with beans

This is a recipe you don’t want to miss out on! It’s the perfect comfort food for a delicious dinner.

Here is what you need:


  • 3-4 pounds (1.4-1.8 kg) bone-in pork shoulder (also known as pork butt or picnic shoulder)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces/425g each) beans of your choice (such as cannellini beans, pinto beans, or black beans), drained and rinsed
  • 1 can (14.5 ounces/411g) diced tomatoes
  • 1 cup chicken or vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder (adjust according to your spice preference)
  • Salt and pepper to taste
  • Fresh herbs for garnish (such as parsley or cilantro)


  1. Preheat your oven to 325°F (160°C).
  2. Heat the olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat.
  3. Season the pork shoulder with salt and pepper. Place it in the heated pan and sear it on all sides until browned. Remove the pork shoulder from the pan and set it aside.
  4. In the same pan, add the diced onion and minced garlic. Sauté for a few minutes until the onion is softened and translucent.
  5. Add the drained and rinsed beans, diced tomatoes, chicken or vegetable broth, tomato paste, ground cumin, paprika, chili powder, salt, and pepper to the pan. Stir well to combine all the ingredients.
  6. Place the seared pork shoulder on top of the bean mixture in the pan.
  7. Cover the pan with a lid or foil and transfer it to the preheated oven. Bake for about 2.5 to 3 hours, or until the pork is tender and easily pulls apart with a fork.
  8. Once the pork is cooked, remove it from the oven and let it rest for a few minutes before shredding it using two forks.
  9. Serve the shredded pork and beans together, garnished with fresh herbs.

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