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This is a rich hearty recipe great for a cold winter's day.
1 tbsp. vegetable oil
1 finely chopped onion
5 garlic cloves, minced
6 c. water
3 lb. boneless smoked pork shoulder roast, cut into 4 pieces
1 pound great northern white bean, soaked overnight and drained
1 c. ketchup
1/4 c. packed dark brown sugar
1/4 c. molasses
1/4 c. spicy brown mustard
4 dashes of liquid smoke
Black pepper to taste
Fire up your grill and sear the pork roast on all sides over flames.
Heat oven to 350 degrees F. Make sure oven rack is in the middle position. Heat oil in Dutch oven over medium heat until hot but not smoking. Add onion and cook for 5 minutes or until softened. Stir in garlic and cook about 30 seconds. Add water, pork and beans and bring to a boil. Cover Dutch oven and place in hot oven. Cook about 1 hour or until beans just begin to soften.
Stir in ketchup, brown sugar, molasses, liquid smoke and mustard. Bake uncovered until beans are tender and sauce is slightly thickened, about 2 - 3 hours. If sauce has thickened but your beans are not quite tender, you and add up to 1 1/2 cups more water and continue baking.
When cool enough to handle, removed pork from Dutch oven and pull apart, discarding fat. Return pork to pot, season with black pepper and enjoy.
Leftovers (if any) can be stored in the refrigerator in an airtight container for 3 days.
1 tbsp. vegetable oil
1 finely chopped onion
5 garlic cloves, minced
6 c. water
3 lb. boneless smoked pork shoulder roast, cut into 4 pieces
1 pound great northern white bean, soaked overnight and drained
1 c. ketchup
1/4 c. packed dark brown sugar
1/4 c. molasses
1/4 c. spicy brown mustard
4 dashes of liquid smoke
Black pepper to taste
Fire up your grill and sear the pork roast on all sides over flames.
Heat oven to 350 degrees F. Make sure oven rack is in the middle position. Heat oil in Dutch oven over medium heat until hot but not smoking. Add onion and cook for 5 minutes or until softened. Stir in garlic and cook about 30 seconds. Add water, pork and beans and bring to a boil. Cover Dutch oven and place in hot oven. Cook about 1 hour or until beans just begin to soften.
Stir in ketchup, brown sugar, molasses, liquid smoke and mustard. Bake uncovered until beans are tender and sauce is slightly thickened, about 2 - 3 hours. If sauce has thickened but your beans are not quite tender, you and add up to 1 1/2 cups more water and continue baking.
When cool enough to handle, removed pork from Dutch oven and pull apart, discarding fat. Return pork to pot, season with black pepper and enjoy.
Leftovers (if any) can be stored in the refrigerator in an airtight container for 3 days.
