Instructions

1. Sprinkle pork all over with salt. Wrap in plastic wrap and refrigerate overnight.
2. Soak beans overnight according to package directions; rinse and drain.
3. Let pork stand at room temperature 1 hour. Preheat oven to 450°F.
4. Cook pork in 2 Tbsp hot oil in a large Dutch oven over medium-high heat 5 minutes per side or until browned all over. Remove from pot. Drain fat from pot.
5. Cook 8 cloves smashed garlic, peppercorns, and bay leaves in 2 Tbsp hot oil in pot, stirring frequently, until garlic begins to brown.  Add wine and vinegar, scraping browned bits from bottom.
6. Return pork to pot, fat side up, and cover with parchment paper, tucking edges down around sides of pork (this prevents it from drying out). Cover with pot lid, transfer to oven, and bake 30 minutes. Reduce oven temperature to 300°F and cook, turning pork every 30 minutes until meat is very tender and pulling away from the bone, about 3 hours.
7. Meanwhile, cook 4 cloves garlic in 2 Tbsp hot oil in a large saucepan over medium-high heat until garlic begins to brown. Add tomato, sage sprigs, and soaked beans. Add water to cover by 2 inches; bring to a boil, reduce heat, and simmer about 1 hour or until beans are very tender.
8. Shred pork, discarding fat and bones. Divide beans among shallow bowls. Top with shredded pork and Garlic Broccoli Rabe recipe, if desired.