Pork and Beans

Easy, hearty and delicious pork and beans, made with pork shoulder, cooked low and slow with beans, all in a baked bean like sauce. Can be cooked in the oven, slow cooker or crockpot.

Why you’ll love these pork and beans!

• This pork and beans recipe is made with canned beans, so no need to soak and pre-cook beans.
• The delicious beans are cooked in a bold flavor baked bean type sauce.
• This is a great dish for getting all the great flavours of pork and beans, without all the work.

While this dish does need some time in the oven, the hands-on time is a short 10 minutes, so once it’s in the oven, you just need to check on it a couple of times. It’s a wonderful dish to cook on the weekend, when you can enjoy the lovely smells through the house. And for those who love to use their slow cooker, I’ve included a slow-cooker version here as well.

Ingredients and Substitutions

• Pork shoulder roast – look for a boneless pork shoulder roast, if you can find it, or one with a small bone is fine, too. It doesn’t matter if it’s wrapped in string or not. I like one that has good fat marbling, but not excessive fat.
• Beans – you’ll need two 19 oz (560ml) cans of pinto beans. You could substitute canned navy beans, if you like. Be sure to drain and rinse the beans well before using.

Step-by-Step Photos

Here are the easy steps to make this recipe …

Step 1: Mix up the easy sauce and set aside.
Step 2: Brown the pork on all sides.
Step 3: Add the onion to the pot.
Step 4: Cook the onion until softened.

Step 5: Add the sauce to the pot. Cover and bake.
Step 6: Cook, covered, until the pork is fall-apart tender. Remove to a plate.
Step 7: Add the beans to the pot.
Step 8: Return to the oven to cook uncovered, until the sauce reduces and thickens.

Cooking Tips

• While I’ve provided a slow cooker version of this recipe, I do prefer the oven method, personally. I just love the way the pork and sauce cooks up in the oven. Unless you really want to do a slow cooker meal, go for the oven method.
• I’ve found that pork shoulders can give off varying amounts of liquid as they cook, but I’ve tried to keep the added liquid to a minimum, to keep from watering down the sauce too much. So that said, for the oven method, keep an eye on the liquid level and add additional water if you feel it’s needed. If the liquid is getting syrupy at any time, definitely add some water. For the slow-cooker version, I’ve specified just adding some water at the start, so you don’t have to check it as regularly.
• Do taste your sauce at the end of cooking. As there is salt in the beans and in the sauce ingredients, you may not need to add additional salt … or you may. Taste and add some if necessary.
• Depending on the cut of pork you started with, you may have some fat on the top of the dish when it’s finished cooking. You can spoon it off and discard (or use the edge of a paper towel and let it wick up onto the towel). Another option, if you are making ahead, is to simply refrigerate it. Once cooled, the fat will solidify on the top and you can easily spoon it off and discard before re-heating.

Top Tip

All canned beans are not created equal. For recipes like this, where beans are the star of the pot, buy a good-quality, name-brand canned bean. Off-brand or store-brand beans can sometimes be tough and chewy, which can make a huge difference in a dish like this one. So don’t take the chance, when making this bean-rich dish.

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Get the Recipe: Pork and Beans

Easy, hearty and delicious pork and beans, made with pork shoulder, cooked low and slow with pinto beans, all in a baked bean like sauce.

4.88 stars from 16 ratings

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Prep Time: 20 minutes mins

Cook Time: 2 hours hrs

Total Time: 2 hours hrs 20 minutes mins

Yield: 6 servings

½1x2x3X

Ingredients

• 2 lb. pork shoulder roast, boneless
• Cooking oil
• Salt and freshly ground pepper
• 1/2 cup onion, diced
• 2 19 oz canned pinto beans, rinsed (560ml) or can substitute canned navy beans

Sauce:

• 3/4 cup ketchup
• 3/4 cup brown sugar, packed
• 1/4 cup fancy molasses, not cooking or blackstrap
• 1 1/2 teaspoons dry mustard powder
• 2 teaspoons salt
• 1/4 teaspoon pepper

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Instructions

 

• Prepare the pork by removing any string around the roast. Cut away any large bits of fat around the outside of the roast and discard. Season pork with a bit of salt and pepper.
• Prepare the sauce by combining all the sauce ingredients in a small bowl and stirring well to combine. Set aside.
• For Oven Method, preheat oven to 350F. (not fan assisted)
• Heat oil in a large Dutch oven (for oven method) or heavy skillet (for slow cooker method), on the stove-top, over medium heat. Sear the pork well on all sides, then remove to a plate. If there is a lot of fat/liquid in the pot, remove all but 1 Tbsp. Add the onion to the pan and cook, stirring, until softened. Proceed with the instructions below, depending if you are doing the oven or slow-cooker method.

Oven Method:

• Return pork to the pot with the onions (along with any juices on the plate). Pour the sauce over-top of the meat. Place cover on Dutch oven and place in preheated oven. Set the timer for 45 minutes.
• After 45 minutes of cooking, remove pot from oven and flip the meat over. Add 1/4 cup water to the pot. Replace the lid and place the pot back into the oven for another 45 minutes. Remove the pot again and flip the pork. Again, add 1/4 cup water to the pot. Replace the lid and return to the oven for an additional 30 minutes. Remove from the oven and check the pork. If it will split apart easily with a fork, it's time to add the beans. If not, cover and return to the oven for an additional 15-30 minutes or until the pork is falling apart.
• Remove the pork to a plate (it may fall apart into large chunks, but that’s ok).
• Add the rinsed beans to the pot with the pork. Stir to combine the beans with the sauce. If you feel a little more liquid is needed, add a bit more water. Return the chunks of pork to the pot.
• Return the pot to the oven, UNCOVERED, and bake for an additional 30-45 minutes, or a bit longer, if you'd like to really thicken it up.

Slow Cooker Method:

• Spoon the softened onions into the slow cooker and place the seared pork and any juices. Pour prepared sauce over-top of the pork. Add 1/2 cup water to the pot. Cover and cook on low for 6 – 7 hours on low. If you like, you can flip the pork part way through cooking. Cook the pork to the point that it easily falls apart when pulled with a fork. At that point, remove the pork to a plate (it may fall apart into large chunks, but that's ok).
• Add the rinsed beans to the pot with the sauce. Stir to combine. If you feel a little is more liquid is needed, add a splash of water. Return the pork to the cooker. Continue cooking in the slow-cooker, UNCOVERED, until the sauce thickens, about 30 minutes more.
• For both the oven and slow cooker methods, if you feel you’d like to thicken the sauce a touch, mix together a slurry of 1 Tbsp cornstarch with 2 Tbsp water. Add to the sauce, a bit at a time, stirring and cooking, until the desired thickness is reached.

Notes

While I’ve provided a slow cooker version of this recipe, I do prefer the oven method, personally. I just love the way the pork and sauce cooks up in the oven. Unless you really want to do a slow cooker meal, go for the oven method.

I’ve found that pork shoulders can give off varying amounts of liquid as they cook, but I’ve tried to keep the added liquid to a minimum, to keep from watering down the sauce too much. So that said, for the oven method, keep an eye on the liquid level and add additional water at any time if you feel it is getting low (if it’s getting syrupy at any time, definitely add some water). For the slow-cooker version, I’ve specified just adding some water at the start, so you don’t have to check it as regularly.

Do taste your sauce at the end of cooking. As there is salt in the beans and in the sauce ingredients, you may not need to add additional salt … or you may. Taste and add some if necessary.

Depending on the cut of pork you started with, you may have some fat on the top of the dish when it’s finished cooking. You can spoon it off and discard (or use the edge of a paper towel and let it wick up onto the towel). Another option, if you are making ahead, is to simply refrigerate it. Once cooled, the fat will solidify on the top and you can easily spoon it off and discard before re-heating.

Be sure to read the “Ingredient and Cook’s Notes” (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!

Cuisine: American, Canadian

Course: Main Course

Author: Jennifer Maloney

Serving: 1serving, Calories: 411kcal, Carbohydrates: 47g, Protein: 30g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 101mg, Sodium: 1177mg, Potassium: 872mg, Fiber: 1g, Sugar: 44g, Vitamin A: 163IU, Vitamin C: 3mg, Calcium: 81mg, Iron: 3mg

Tried this recipe?Leaving a review! is always helpful and appreciated by fellow cooks!

Recipe was inspired by an Ali Slagle (NYT) recipe. I have changed up the sauce and cooking method.

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