Pork and Beans

This pork and beans recipe is filled with hearty, smoky taste and tastes even higher the following day. Shredded pork roast, bacon, canned beans, and a handful of seasonings are baked to candy, salty, and savory perfection.

Pork and Beans in a pot with plate of corn bread

Taste: Candy, smoky, and tangy sauce infuses the beans and pork with traditional BBQ-inspired depth.
Swaps: Attempt utilizing leftover ham, sausage, or pulled pork as a substitute of the pork shoulder.
Serving Strategies: Serve with a facet of cornbread to absorb all that savory sauce or over a mattress of rice.
Make Forward: Cook dinner as much as two days forward, chill, and reheat when prepared.

brown sugar , ketchup , onion , garlic molasses , vinegar , baked beans , bacon , worcestershire , navy beans , mustard powder , broth , pork with labels to make Sausage Gravy Recipe

Components for Pork and Beans

Pork: Pork roast and chopped bacon create a wealthy, strong base. Swap in leftover ham (and the bone) for an added smoky depth. For a budget-friendly twist, chopped scorching canine or cooked sausage work nice too!
Beans: Use canned baked beans, together with their sauce, plus a can of navy beans for additional texture and heartiness. Combine and match with pinto or nice northern beans if wanted.
Sauce: Bacon, onion, and garlic simmered with ketchup, molasses, brown sugar, vinegar, Worcestershire, mustard, and broth create a thick, tangy-sweet, and deeply savory base.

Straightforward Variations

Hidden Veggies: Stir in diced bell peppers, frozen corn, shredded zucchini, or diced carrots to spice up diet.
No Molasses? Maple syrup or honey each work as a straightforward swap.
Spicy Kick: Add a couple of dashes of scorching sauce or a sprinkle of cayenne with the seasonings.

Identical to slow-cooker baked beans, this recipe is all in regards to the low and sluggish cook dinner mode. This tenderizes the pork, thickens the sauce, and infuses the beans with all that savory taste!
Let the pork brown properly earlier than including liquid. These little brown bits within the pan add tons of taste!
Drain and rinse canned beans (besides baked beans) to manage the salt and keep away from a gummy texture.
Searing the pork provides it a golden, caramelized crust that actually boosts the flavour. Separate the shoulder into items to roast it evenly.

Storing and Saving

Preserve pork and beans in a coated container within the fridge for as much as 4 days. Reheat them within the microwave or on the stovetop. If too thick, add a splash of broth when reheating. Freeze parts in zippered luggage or freezer-safe containers for as much as 6 months.

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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Tender pork and smoky bacon combine with baked beans in a sweet-savory sauce for a comfy, comforting dish.

Prep Time 20 minutes

Cook dinner Time 3 hours 20 minutes

Complete Time 3 hours 40 minutes

Preheat the oven to 350℉.
Use a big Dutch oven over medium-high warmth to cook dinner the bacon till crispy. Set bacon apart on a paper towel-lined plate and reserve 2 tablespoons of the bacon grease within the pot.
Season the pork shoulder items with salt & pepper. Add the pork shoulder 2 to three items at a time to the Dutch oven and brown them on all sides, about 2 to three minutes on both sides. Switch the seared pork to a plate.
Cut back the temperature to medium-low and in the identical pot, add the diced onion. Cook dinner for two minutes, or till translucent, stirring often. Add the garlic and cook dinner for 1 minute extra.
In a mixing bowl, stir collectively the rooster broth, ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Add the seared pork again to the Dutch oven and pour the sauce over high.
Bake, coated, for 2½ to three hours, or till pork roast is fork tender.
Take away the lid and add the baked beans (with sauce), navy beans, and cooked bacon to the pot. Return to the oven uncovered for 30 to 40 minutes till barely thickened and caramelized.
Take away the pork roast from the pot and shred, eradicating and discarding any giant fatty items. Return the shredded pork to the pot.
Style and season with further salt and pepper as wanted.

These beans will thicken and have much more taste when reheated, so be at liberty to make forward.
Add a touch of scorching sauce or chili flakes when you like somewhat warmth.

*If not utilizing bacon, sear the pork roast in 2 tablespoons of vegetable oil

Diet data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of substances used.

Course Dinner, Entree, Important Course

Delicacies American

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