Pork and Bean Baked Dish with Crusty Bread (Slow-Roasted Method)

Method

1. In a large bowl, combine canned kidney beans, drained and rinsed.
2. In a separate bowl, mix olive oil, minced garlic, paprika, chopped onion, and tomato paste into a paste.
3. Season pork shoulder with salt and black pepper.
4. Place pork shoulder in a roasting pan and roast at 160°C (325°F) for 2 hours, turning occasionally.
5. After 2 hours, add the bean mixture to the roasting pan and stir to coat with juices.
6. Continue roasting for an additional 30 minutes, or until the pork is tender and the beans are heated through.
7. Remove from oven and let rest for 10 minutes before serving.
8. Serve with crusty bread.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.