Step 1

Boil the beans for 10 minutes.

Step 2

Place the beans, broth, and bay leaves in a large slow cooker. Place the pork on top of the beans.

Step 3

Use a small food processor (or mortar and pestle) to grind the sage, salt, fennel, rosemary, garlic, and olive oil together into a paste.* Smear the paste all over the top of the pork.

Step 4

Cover the slow cooker and cook on high for 8-10 hours, until pork is tender and beans are cooked through. Gently shred the pork into chunks.

Step 5

Serve topped with freshly cracked black pepper and butter-toasted crusty bread. Drizzle on a splash of white wine vinegar if desired.