Pork Cassoulet Slow Cook

• 2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
• 2 medium onions, peeled and chopped
• 2 garlic cloves, minced, plus 1 whole clove
• 2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
• 1 pound bacon (slab is best), cut into 2-inch pieces
• 1 large stalk celery, chopped
• 1/2 medium carrot, peeled and chopped
• Kosher salt and freshly ground black pepper to taste
• 4 cups chicken broth
• 1 cup white wine
• 1 (14-ounce) can diced tomatoes, with their juice
• 2 bay leaves
• 2 (14-ounce) cans white beans, drained and rinsed
• 2 tablespoons chopped parsley

1. Add all but beans and parsley to slow cooker. Cook on slow for 7-8 hours. Add beans for last hour. Add parsley to serve.

countrystyle spareribs, onions, garlic, thyme, bacon, stalk celery, carrot, kosher salt, chicken broth, white wine, tomatoes, bay leaves, white beans, parsley

Taken from www.epicurious.com/recipes/member/views/pork-cassoulet-slow-cook-52947661 (may not work)