Beans + greens + proteins.
3 tablespoons Diamond Crystal or 5 teaspoons Morton kosher salt, plus more4 tablespoons olive oil, divided1/4 cup best-quality red wine vinegar4 large sprigs sage2 tablespoons plus 1/4 cup olive oil2 tablespoons olive oil, plus more for drizzlingSprinkle pork all over with 3 Tbsp. or 5 tsp. salt. Tear 4 bay leaves and 1/4 cup sage leaves into small pieces and scatter over pork. Place pork on a wire rack set inside a rimmed baking sheet and cover loosely with plastic wrap; chill 12 hours.
Let pork sit until cool enough to handle. Remove bones; discard. Shred meat into 2”–3” pieces, removing any excess fat . Transfer meat to a large saucepan and strain braising liquid over; discard solids. Cover and keep warm over lowest heat until ready to serve.Combine tomato, garlic, sage, beans, and 2 Tbsp. oil in a large pot. Pour in cold water to cover by 1 1/2” and bring to a simmer over medium heat, skimming foam from surface as needed.
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