Slow Cooker Pork and Beans
Ingredients
PHOTOGRAPHER - SERVE WITH CORNBREAD IF POSSIBLE
- 3 lbs. pork shoulder or pork butt (I use a pork blade roast)
- 1 cup water
- 1/4 cup brown sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 white onion diced
WAIT TO ADD
- 56 oz. original Bush's baked beans
- 1/4 cup reserved juices from pork roast
- 1/2 cup barbecue sauce
- 2 Tbsp. yellow mustard
- 2 Tbsp. brown sugar
Instructions
- Add the pork roast to the slow cooker. Add the water. Sprinkle over the seasonings, and add the white onion.
- Place the lid on the slow cooker and cook on low for 8-9 hours or until the pork is ultra tender.
- Shred the pork with two forks (either on a plate or right in the slow cooker). Being careful to discard any fat. Place the shredded pork back in the slow cooker, and keep only about 1/4 cup of the meat's juices in the pot.
- Add the baked beans, barbecue sauce, mustard and brown sugar. Stir. Let cook for about 30 more minutes on HIGH or until the beans are cooked through
- Serve and enjoy!
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