Smoked Pork and Beans
Hearty smoked beans with chunks of pork.
Jump to RecipeSmoked pork and beans is the ultimate comfort food - slow-smoked chunks of pork mingling with tender beans in a sweet, tangy, smoky sauce. This isn't the canned stuff; this is the real deal that'll have people asking for your recipe. It's substantial enough to be a meal on its own.
These beans are perfect for potlucks, summer cookouts, and BBQ spreads where you need a hearty side that can feed a crowd. They're also great for camping trips, casual family dinners, or any time you want stick-to-your-ribs comfort food with serious smoke flavor.
Serve alongside smoked ribs, pulled pork, or brisket for a complete BBQ feast. They're substantial enough to be a vegetarian main (without the pork) or a hearty side. Cornbread is essential for soaking up all that delicious sauce, and coleslaw provides a refreshing contrast.
Try different bean varieties - navy beans are classic, but pinto, great northern, or a mix all work great. Add diced jalapeños for heat, or throw in some andouille sausage for Cajun flair. Some recipes include pineapple for sweetness or coffee for depth.
Don't skip the bacon fat in the base - it adds essential smoky richness before the beans even hit the smoker. Use uncooked bacon on top to render and add extra smoke flavor. The beans should be thick and saucy when done, not soupy - if they're too thin, remove the lid for the last hour of cooking.
Ingredients
Instructions
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1
Season pork cubes with salt and pepper. Try Bad Byron's Butt Rub for extra flavor.
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2
Smoke pork at 275°F for 2 hours until bark forms.
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3
In large foil pan, combine beans, sauce, sugar, molasses, and onion.
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4
Add smoked pork cubes to beans.
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5
Lay bacon strips on top.
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6
Smoke uncovered for 2 more hours.
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7
Stir occasionally.
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8
Beans should be thick and bubbly.
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9
Serve as side dish or main course.