Barbecued Pork and Beans

Barbecued Pork and Beans

I've been enjoying this dish for the last few days and thought I'd share it with you. It's fairly easy (although I do it the hard way by cooking my own beans and roasting my own pork) and surprisingly good.

I started with slow roasted pork. I rubbed 2 pounds of pork loin or boneless pork chops with KC dry rub. Then placed it in a pan in a 275F oven and baked it for about 1 1/2 hours.

Roasted Pork

I cut medium thickness slices for serving, but suggest you let it chill it in the refrigerator and then slice it very thin.

I rinsed one pound of pinto beans several times and soaked them overnight. Then I dumped the water and covered with fresh water. I added 1 tsp each of garlic powder, onion powder, powdered cumin, and powdered red chile. Then, I heated the beans to a boil, reduced heat to simmer and cooked for about 3 hours. This makes a lot of beans!!! You can just drain and rinse 1-2 15 ounce cans of pinto beans instead.

I chopped about half an onion, heated 1 Tbsp of oil in a pot and sautéed the onions for about 5 minutes.

Saute the onions for 5 minutes

Then, I added about 1 pound of sliced pork and heated it for about 5 minutes.

Heat the pork with the onions.

 

Then add 1 1/2 cups of the cooked beans.

Beans added to pork

 

And add 1 cup of your favorite barbecue sauce. I like Stubb's original because it has a lot less sugar than most commercial brands.

Stir the pork and beans together

 

Then, heat to a boil and simmer for at least 30 minutes. (1-2 hours is better.) If you cook it longer, the pork softens and becomes more tender.

 

Serve and enjoy!