My great aunt made this every spring when money was tight. One tough cheap cut transforms into the most tender meal your family will devour

it slips off the bone. Spoon the navy beans and their glossy, savory cooking liquid into bowls, then nestle a whole shank or generous chunks of the meat on top. Spoon a bit more of the thickened liquid over everything so the beans and pork are well coated.

Cool any leftovers quickly and refrigerate within 2 hours of cooking. The beans and pork will continue to thicken and become even more flavorful by the next day; reheat gently on