Baked Beans with Pork Shoulder
This hearty baked bean recipe is great for pork lovers. Make these ahead of time and serve them at a barbecue or picnic event. They're also great straight out of the bowl on a cold night.
Notes
Don't worry about the quantity as this keeps well in the fridge and indeed improves with a few days storage.
If you become bored with them after a few days, add some marmalade or candied ginger.
Ingredients
- 7 dry beans; marrow, pinto, navy, pea, cranberry or a mixture
- 2 water (can be stock)
- 3-5 pounds pork shoulder or butt (could be fat back, sausage, bacon)
- 2 molasses
- 1 cup sugar or to taste
- 1 can tomatoes (28oz)
- 1-2 pounds onions
- bay leaf
- garlic
- cayenne
- herbs
- soy sauce
- salt
- mustard (dry or wet)
- pepper
- liquid smoke (just a little!)
Instructions
- Start with a really large oven pan. A full depth 16 x 22 counter pan with a cover is about right. Cover tightly and leave overnight in a very low oven, 250 degrees F. In the morning, allow the beans to cool, take out the meat, bone it, and cut it up appropriately.
- Put the beans and meat back in the oven uncovered until hot through and the top is colored. Correct the seasonings -If beans are too wet, throw in a handful of rice to tighten them up. Bread crumbs will do the same thing but quicker.