Ingredients

• 2 cups dried navy beans
• 1 tablespoon fresh sage, minced
• 2 teaspoons kosher salt
• 1 teaspoon ground fennel
• 8 garlic cloves, minced
• 2 1/2 lbs boneless pork shoulder, trimmed (Boston Butt)
• 4 cups water
• 2 bay leaves

Directions

1. Sort and wash navy beans and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand for 8 hours.Drain beans. Place beans, 1 t sage, 1 t salt, 5 cloves of garlic and bay leaves in ziptop bag.
2. Combine 2 t sage, 1 t salt, 1 t fenel seeds and 3 cloves of garlic. Rub mixture over pork.
3. Place pork in a zip top bag.
4. Place both zip top bags in refrigerator overnight.
5. Place beans, pork and 4 cups of water in a slow cooker. Cook on HIGH 8 hours. Pull pork apart into chunks and serve with bean mixture.