Slow Cooker BBQ Pork and Molasses Baked Beans
1/2 cup Kosher salt
2 tablespoons ground coriander
3 tablespoons cumin
2 tablespoons paprika
1 tablespoons dry mustard
1 teaspoon chili flakes
1/4 cup onion powder
1/4 cup granulated garlic
1/4 cup chili powder
2 tablespoons cracker pepper corns
1/4 cup brown sugar
4 pound pork loin
1 tablespoon of vegetable oil
2 bottles of stout or porter beer
2 cups of Two Brothers BBQ sauce
15 ounce can of strained and rinsed navy beans
15 ounce can of strained and rinsed kidney beans
15 ounce can of strained and rinsed cannellini beans
15 ounce can of strained and rinsed black beans
1 cup of ketchup
1/4 cup of yellow mustard
1 tablespoons of dry mustard
1/4 cup of apple cider vinegar
1/4 cup of pineapple juice
1/4 cup of dark molasses
1/4 cup of light brown sugar
1/4 cup of maple syrup
6 strips of chopped bacon
1 small diced yellow onion
Kosher salt and fresh cracked pepper to taste
In a small bowl combine all dry ingredients to make a BBQ rub. Next, using 1/3 to 1/2 cup of the BBQ rub, season the pork on all sides until completely coated. Caramelize on all sides in a hot saute pan with vegetable oil.
Once the pork is browned add to a slow cooker with beer and BBQ sauce and cook on high heat for 4 to 5 hours or on low heat for 8 to 10 hours. Once cooked, using two forks, break apart the pork until it is shredded. Serve on a toasted bun.
In a dutch oven on a burner on high heat, render the bacon until crispy. Once the bacon is cooked, remove from the pan and set aside. Next, add in all the other ingredients and cook for 2 to 3 minutes.
Place the lid to the dutch oven on top of the pan and place in the oven on 350° for 2 hours stirring every 45 minutes. Once cooked, remove from the oven and serve.
Download Recipe PDF | Recipe created by Chef Billy Parisi
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