Slow Cooker BBQ Pork and Beans

In the Instant Pot, brown the pork on sauté, then remove to a platter. Sauté the onions and garlic, then add one cup of broth and deglaze the vessel to prevent burning. Add the meat back in, pour the bbq sauce over, and pressure cook on high for 55 minutes. Ours came out falling apart tender. We cooked the beans in our other Instant Pot, drained them and added them to the meat after it had been chopped. We will refrigerate all night, then skim fat in the morning and reheat.

I remember watching Cook's Illustrated on PBS and they did a tasting test on store bought barbecue sauces. The one that came out on top, and we think is a very good alternative to homemade, is Bull’s-Eye Original BBQ Sauce.

I like Stubbs!

Soak dried beans overnight, then cook the rest as per the recipe. Probably have to add more liquid. I'm interested in other reader's suggestions on barbeque sauces.

I tried to combine the best of the oven and slow cooker recipes. Seared the pork with the sauté setting, removed pork and drained the fat. Then I sautéed a chopped large onion, a few chopped shallots and 8 sliced garlic cloves for a couple minutes. Added the BBQ & adds, a cup of chicken stock and the pork. High setting, 4 hours. I removed the sauce, cooled until the fat congealed, then put everything back in the cooker with the beans and vinegar until warmed through. Put over kale and rice.

Made this exactly as written using our crock pot and it turned out great! Used Stubb’s BBQ sauce and did not doctor beyond the one chipotle and 3 TB brown sugar called for. PS, you can absolutely add the pinto beans in the beginning (making sure to rinse, as the recipe directs)—no mushiness, just perfectly seasoned. Mark Bittman’s cornbread paired nicely with this dish. RECOMMEND!

Had a pound of Rio Zape beans, soaked overnight and then cooked with a dried chipotle, three dried guajillos and a dried ancho. Put the pulp of the peppers back into the bean liquid, half of that went into the freezer. Added two chipotles and two spoons of adobo, three spoons of honey, some oregano and chopped fresh garlic. Browned the pork in a big Dutch oven, poured the beans and sauce over, covered and cooked at 275 for 4 hours. Deep flavors, smoky and just spicy enough. Ate it ladled over

This is bubbling away right now and the house smells great! You know how COVID cooking goes ... not enough barbecue sauce but plenty of ketchup, ran out of garlic (yikes!) so I used garlic powder. We have too many yellow onions in the house so I quartered two and threw them on. Apple cider vinegar and boiled cider helped make the sauce more liquid, and I had 2 oranges that were going south so I chopped them up and threw them in. Why not, right?

Yummy and so easy. I used dried beans and did the quick soak method while I was preparing everything else. I had a pork shoulder that was more that called for so I used the entire bottle of Stubbs BBQ sauce, extra chipotle and less sugar. After cooking I remove the pork and put the beans and sauce in a pot on the stove at medium to thicken the sauce. I didn't add extra water and the beans were perfectly cooked, better than canned would result.

I have a lamb shoulder in the freezer that I bought to make a much more involved recipe. I’m thinking it would be put to good use here.

Just checking - you cook the beans the entire time? The narrative before the recipe instructions implies (or I inferred) that they are added later; the recipe steps tell me they spend the whole 8-10 hours in the slow cooker. I'd think canned pinto beans would disintegrate into mush in that time, but I admit I don't know.

Found Lillies Bar-B-Que sauces -- love the one called simley "Smoky" - but there is a range of varieties to suit all tastes. Quite expensive to order from Lillies but can find it on line elsewhere for a good price. Best I've had aside from homemade.

I think you're right. See the oven cooked recipe for when to add the canned beans-at the end.

I like Stubbs!

Very easy and yummy! I made whipped sweet potatoes to put this over. Next time I’d add a second adobo pepper for some more heat.