Pork Shoulder Picnic Bean Soup Recipe

Chunky and satisfying soup loaded with pork, navy beans, onions and garlic.
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  • 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
  • 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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