Barbecue Pork and Beans

Name: Barbecue Pork and Beans
Cook time: 11 h
Total time: 11 h
Yield: 6 Servings
Ingredients: 1 cup (about ½ pound) dried beans, such as a white bean, pinto, kidney, or a mixture; 1 cup (about ½ pound) dried beans, such as a white bean, pinto, kidney, or a mixture; 1 cup (about ½ pound) dried beans, such as a white bean, pinto, kidney, or a mixture; 3 cups chicken broth; ½ cup barbecue sauce, homemade or purchased; 1 teaspoon ground cumin, preferably ground from whole seeds toasted in a dry skillet; 1 tablespoon flour; 1 can (about 15 ounces) diced tomatoes, with their juice; ½ cup barbecue sauce, homemade or purchased; ½ cup barbecue sauce, homemade or purchased; 3 teaspoons Southwest-style spice rub, homemade or purchased, divided; 2 slices bacon, finely chopped; 1 cup (about ½ pound) dried beans, such as a white bean, pinto, kidney, or a mixture; 2 pounds boneless pork shoulder, trimmed of fat and cut into 1-inch cubes; 2 carrots, peeled and cut into ½-inch chunks; 1 celery rib, cut into ½-inch-thick slices; 1 medium onion, cut into ½-inch chunks; 1 medium onion, cut into ½-inch chunks

Preparation info

6
Servings

Difficulty
Easy
Ready in
11 hr

Appears in

Art of the Slow Cooker

By Andrew Schloss

Published 2008

About

Pork and beans is usually more beans than pork; not so here. This hearty stew is overrun with melt-in-your-mouth barbecued pork, laced with just enough beans to sop up the sauce. I suggest you use pork shoulder and cut it into cubes yourself, even if precut pork is available. Generic meat cubes can come from anywhere on the pig, and the richly marbled, well-exercised shoulder meat is what you want here. On the other hand, any type of dried beans will be fine. I usually use a white bean (pea

Ingredients

Method