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Big Banquet Bean Pot

Barbecue.Master's picture
Ingredients
  Smoked boneless pork shoulder butt 2 1⁄2 Pound (1 Butt, 2 To 2 1/2 Pound)
  Prepared mustard 1 Teaspoon
  Onion slices 10
  Canned pork and beans/Canned baked beans 7 Cup (112 tbs) (2 No. 2 1/2 Can)
  Bottled barbecue sauce 1⁄2 Cup (8 tbs)
  Prepared mustard 2 Tablespoon
  Whole cloves 1
  Brown sugar 1⁄2 Cup (8 tbs)
Directions

Place smoked pork in Dutch oven or deep kettle and pour cold water over to cover.
Bring just to boiling; reduce heat and simmer covered, {do not boil) 45 to 60 minutes per pound or till meat is tender.
Lift meat from water.
Place meat on cutting board.
Make 4 or 5 diagonal slashes 3/4 way-through meat: spread cut surfaces with mustard.
Insert 2 onion slices in each slash.
Mix beans, barbecue sauce, and 2 tablespoons prepared mustard ; pour into 3-quart casserole.
Push meat into beans.
Spread top of meat with mustard and stud with whole cloves.
Sieve brown sugar over beans and meat.
Place casserole on grill.
Bake uncovered on grill over slow coals with barbecue hood down at least 1 hour, adding more barbecue sauce if necessary during cooking.
For smoke flavor, toss pieces of damp hickory on coals as beans bake.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Barbecue
Ingredient: 
Pork
Servings: 
22

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