 | | Directions | - Place picnic, water, beans, onions, celery, garlic and bay leaf in Dutch oven or large stockpot. Bring to a boil over medium heat. Reduce heat to low; simmer 4 hours, stirring occasionally and adding more water as needed.
- Remove pork from soup. Chop pork, remove bones. Return pork to soup; discard bones.
- Add parsley, garlic powder, salt, pepper and hot pepper sauce; mix well. Simmer an additional 2 hours. Remove and discard bay leaf before serving.
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| Ingredients | | - |  | 2 slices Cook's® Bone-in Super Trim Pork Shoulder Sliced Half Picnic |
| - | | quart (6 cups) water |
| - | | 1 package (16 ounces) dry navy beans (2 cups) |
| - | | medium onions, chopped (about 1-1/2 cups) |
| - | | 1 cup chopped celery |
| - | | 1 clove garlic, minced |
| - | | 1 bay leaf |
| - | | 1 tablespoon parsley flakes |
| - | | 2 teaspoons garlic powder |
| - | | 1 teaspoon salt |
| - | | 1 Ground black pepper |
| - | | drop hot pepper sauce |
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