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Smoked Pork Butt And Beans

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Ingredients
  Smoked boneless pork shoulder butt 2 1⁄2 Pound (1 Butt)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Minced onions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Brown sugar 2 Teaspoon
  Vinegar 1⁄4 Cup (4 tbs)
  Dry mustard 1 Teaspoon
  Canned kidney beans 34 Ounce, drained (2 Cans, 17 Ounce Each)
  Canned green lima beans 16 Ounce, drained (1 Can)
  Catchup 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

About 3 hours before serving: Place butt in deep kettle; add boiling water to cover.
Simmer, covered, allowing about 50 minutes per pound, or until fork-tender.
About 10 minutes before butt is done, preheat oven to 350°F.
In skillet, in butter, saute onions and garlic 5 minutes or until tender.
Add sugar, vinegar, mustard, beans and catchup; mix well.
Taste, then add salt and pepper if needed; set aside.
Drain butt; cut into 3/4-inch slices.
Pour bean mixture into 2-quart casserole; arrange butt slices on top.
Cover and bake 15 minutes; uncover and bake 15 minutes more.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Curry
Interest: 
Party, Healthy
Preparation Time: 
180 Minutes
Cook Time: 
20 Minutes
Ready In: 
200 Minutes
Servings: 
2

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