Pork and Beans

This pork and beans recipe is full of hearty, smoky flavor and tastes even better the next day. Shredded pork roast, bacon, canned beans, and a handful of seasonings are baked to sweet, salty, and savory perfection.

Pork and Beans in a pot with plate of corn bread

Flavor: Sweet, smoky, and tangy sauce infuses the beans and pork with classic BBQ-inspired depth.
Swaps: Try using leftover ham, sausage, or pulled pork instead of bacon.
Serving Suggestions: Serve with a side of cornbread to soak up all that savory sauce or over a bed of rice.
Make Ahead: Cook up to two days ahead, chill, and reheat when ready.

brown sugar , ketchup , onion , garlic molasses , vinegar , baked beans , bacon , worcestershire , navy beans , mustard powder , broth , pork with labels to make Sausage Gravy Recipe

Hearty Ingredient for Pork and Beans

Pork: Pork roast and chopped bacon create a rich, robust base. Swap in leftover ham (and the bone) for an added smoky depth. For a budget-friendly twist, chopped hot dogs or cooked sausage work great too!
Beans: Use canned baked beans, including their sauce, plus a can of navy beans for extra texture and heartiness. Mix and match with pinto or great northern beans if needed.
Sauce: Bacon, onion, and garlic simmered with ketchup, molasses, brown sugar, vinegar, Worcestershire, mustard, and broth create a thick, tangy-sweet, and deeply savory base.

Easy Variations

Hidden Veggies: Stir in diced bell peppers, frozen corn, shredded zucchini, or diced carrots to boost nutrition.
No Molasses? Maple syrup or honey both work as an easy swap.
Spicy Kick: Add a few dashes of hot sauce or a sprinkle of cayenne with the seasonings.

Just like slow-cooker baked beans, this recipe is all about the low and slow cook mode. This tenderizes the pork, thickens the sauce, and infuses the beans with all that savory flavor!
Let the pork brown well before adding liquid. Those little brown bits in the pan add tons of flavor!
Drain and rinse canned beans (except baked beans) to control the salt and avoid a gummy texture.
Searing the pork gives it a golden, caramelized crust that really boosts the flavor. Separate the shoulder into pieces to roast it evenly.

Storing and Saving

Keep pork and beans in a covered container in the fridge for up to 4 days. Reheat them in the microwave or on the stovetop. If too thick, add a splash of broth when reheating. Freeze portions in zippered bags or freezer-safe containers for up to 6 months.

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Tender pork and smoky bacon mix with baked beans in a sweet-savory sauce for a cozy, comforting dish.

Prep Time 20 minutes

Cook Time 3 hours 20 minutes

Total Time 3 hours 40 minutes

Preheat the oven to 350℉.
Use a large Dutch oven over medium-high heat to cook the bacon until crispy. Set bacon aside on a paper towel-lined plate and reserve 2 tablespoons of the bacon grease in the pot.
Season the pork shoulder pieces with salt & pepper. Add the pork shoulder 2-3 pieces at a time to the Dutch oven and brown them on all sides, about 2–3 minutes on each side. Transfer seared pork to a plate.
Reduce the temperature to medium-low and in the same pot, add the diced onion. Cook for 2 minutes, or until translucent, stirring occasionally. Add the garlic and cook for 1 minute more.
In a mixing bowl, stir together the chicken broth, ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Add the seared pork back to the Dutch oven and pour the sauce over top.
Bake, covered, for 2½-3 hours, or until pork roast is fork tender.
Remove the lid and add the baked beans (with sauce), navy beans, and cooked bacon to the pot. Return to the oven uncovered for 30 to 40 minutes until slightly thickened and caramelized.
Remove the pork roast from the pot and shred, removing and discarding any large fatty pieces. Return the shredded pork to the pot.
Taste and season with additional salt and pepper as needed.

These beans will thicken and have even more flavor when reheated, so feel free to make ahead.
Add a dash of hot sauce or chili flakes if you like a little heat.

*If not using bacon, sear the pork roast in 2 tablespoons of vegetable oil

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course

Cuisine American

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