Pork and Beans

This pork and beans recipe is stuffed with hearty, smoky taste and tastes even higher the subsequent 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 — Pork and Beans 59

Taste: Candy, smoky, and tangy sauce infuses the beans and pork with basic BBQ-inspired depth.
Swaps: Strive utilizing leftover ham, sausage, or pulled pork as a substitute of bacon.
Serving Solutions: Serve with a facet of cornbread to take in all that savory sauce or over a mattress of rice.
Make Forward: Prepare 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 — Pork and Beans 60

Substances 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 canines or cooked sausage work nice too!
Beans: Use canned baked beans, together with their sauce, plus a can of navy beans for further 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.

Simple Variations

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

cooking bacon to make Pork and Beans — Pork and Beans 61

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

bowls of Pork and Beans with pot full — Pork and Beans 65

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 — Pork and Beans 66

Cropped image of pork and beans in a bowl being served

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

Prep Time 20 minutes

Prepare dinner Time 3 hours 20 minutes

Whole 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.
Scale back the temperature to medium-low and in the identical pot, add the diced onion. Prepare dinner for two minutes, or till translucent, stirring sometimes. 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 extra 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

Vitamin info supplied is an estimate and can range based mostly on cooking strategies and types of components used.

Course Dinner, Entree, Primary Course

Delicacies American

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