Slow Cooked Pork, Spinach and Cannellini Bean Pot Roast
Season pork with pepper. Heat oil Moro Selección Hojiblanca Extra Virgin Olive Oil
in a heavy based casserole dish and brown pork on all sides. Arrange onion, garlic and celery around the meat and sauté for 2 minutes. Add wine, Cirio Tomatoes and Val Verde Cannellini Beans, cover and bring to the simmer. Bake covered at 150°C for 2 hours until pork is soft. Remove pork and rest covered in foil. Meanwhile, add sage leaves to pan juices and boil down until reduced by half, season to taste and mix in spinach leaves, stirring until wilted. Stir in extra olive oil. Carve pork into slices and serve with sauce. Serve with crusty bread.