Pork Roast With White Beans And Cranberries

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1 pound dried navy beans (about 2 cups)

1 (5-pound) pork shoulder blade roast, trimmed

1 1/2 teaspoons kosher salt, divided

1/4 teaspoon freshly ground black pepper

2 tablespoons minced fresh sage, divided

Cooking spray

1 1/2 cups sliced shallots (about 8 medium)

5 cups water

3 fresh sage sprigs

1/2 cup dried cranberries

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