Smoked Pork & Baked Beans
Tender smoked pork shoulder slow-baked with sweet and tangy beans until the meat falls apart and the flavors meld perfectly.
Equipment
Ingredients
Main Ingredients
smoked pork shoulder (smoked)
1 piece
onion (diced)
1 piece
broth (liquid)
950 ml
ketchup (liquid)
120 ml
molasses (liquid)
60 ml
brown sugar (granulated)
50 g
maple syrup (liquid)
60 ml
salt (granulated)
5 g
dry mustard (powder)
2 g
garlic granules (granulated)
3 g
smoked paprika (powder)
2 g
cayenne pepper (powder)
0.5 g
white beans (canned, drained)
4 can
olive oil (liquid)
15 ml
Instructions
Prepare Ingredients
Dice the onion and measure all other ingredients.
Sauté Onion
Heat olive oil in a Dutch oven and sauté the diced onion until softened.
Add Remaining Ingredients
Add all ingredients except the beans, cover, and bake at 175°C for 2 hours.
Add Beans
Add the drained white beans and mix well, then cook for another hour.
Serve
Serve hot over cornbread or rice.
Original recipe
Storage
Store in airtight containers. The flavors improve the next day.
Notes
• Great for meal prep
• Can be made ahead
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