Smoked Pork Butt and Beans
|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)|
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.