When you bring this pork and beans recipe to a big gathering, your reputation will spread positively. The first time I shared this dish, it immediately went on the most-requested list for every party and potluck I was invited to. I was happy to oblige because this pork and beans recipe is super simple. The slow cooker does most of the work. A handful of other ingredients, including pork and beans straight from a can, do the rest.
No one gets bored with these pork and beans because it’s so easy to change up the flavors. It’s simply a matter of using a different variety of barbecue sauce each time you make it. You can do the same with canned pork and beans because they come with different seasoning profiles. My latest favorite to use in this recipe is Hawaiian-style pork and beans. I also add a can of drained pineapple chunks to the slow cooker when I make that version.
Pork and Beans Ingredients
- Pork loin roast: This lean cut is full of flavor with only a little fat. After slow-cooking the pork loin roast, it becomes extra tender and easy to shred.
- Onion: This kitchen staple adds important flavor to this pork and beans recipe. Yellow or Spanish onions work best here because of their mild taste.
- Pork and beans: Canned pork and beans make this dish come together in a snap. Take your pick from the variety you can find at your grocery store. Some common varieties include bacon and brown sugar, spicy and sweet, low-sodium and vegetarian.
- Barbecue sauce: This is what gives this pork and beans recipe a boost of flavor. There are plenty of versions to choose from, including spicy, sweet and smokey, Hawaiian style and mustard barbecue sauces.
- Brown sugar: Brown sugar adds a depth of molasses flavor to the profile and won’t be quite the same if substituted for white sugar.
- Garlic powder: You can also use three to four minced cloves of garlic, but this recipe is all about easy breezy and garlic powder does the trick.
Directions
Step 1: Put the ingredients in a slow cooker
Cut the pork roast in half and put it in the bottom of a 5-quart slow cooker. Slice a medium onion and put it on top of the roast. Stir together the beans, barbecue sauce, brown sugar and garlic powder. Pour the mixture over the meat.
Step 2: Cook the pork and beans
Put the lid securely on the slow cooker and cook the pork and beans on low for six to eight hours or until the meat is tender.
 Step 3: Shred and serve
Use tongs to remove both pieces of the roast from the slow cooker and place them on a cutting board or a large platter. Use two forks to shred the pork. Put the shredded pork back in the slow cooker, stirring to combine it with the beans. Heat and serve.
Pork and Beans Variations
- Add bacon: Everything’s better with bacon, right? Cook four slices of thick-cut bacon (I like low-sodium versions) and chop before stirring the bacon in with the beans and barbecue sauce.
- Make it Mexican-style: I’ve fallen in love with chipotle barbecue sauce, so when I use it in this recipe, I swap one of the cans of pork and beans with a can of black beans. Then I add two chopped jalapeno peppers.
- Go garlicky: Instead of garlic powder, use four cloves of minced garlic.
How to Store Pork and Beans
After cooling, store cooked pork and beans in a tightly covered container for three to four days in the refrigerator or freeze it for up to three months. Reheat in a 350°F oven until heated through.Â
Slow-Cooked Pork and Beans Tips
How do you thicken pork and beans?
I learned this trick from my mom: After you take out the pork to shred, scoop 1 cup of the cooked beans into a bowl. Mash the beans and stir them back into the slow cooker and let them cook a bit longer. You also can simply remove the slow cooker lid and continue cooking until some of the cooking liquid evaporates. Many bean dishes thicken as they cool, too, so consider letting the finished dish sit at room temperature for 15 minutes before serving.
Can you use any beans to make pork and beans?
You sure can. I always keep Great Northern beans in my pantry, so I often add a can of them to this recipe. Yes, that makes a total of four cans of beans. It works. Or you can swap out one can of the pork and beans for a can of almost any canned bean variety, including navy beans, cannellini beans and kidney beans. Vegetarian beans often have less sugar, so they make a good option, too.
What if I don’t have a slow-cooker?
This pork and beans recipe works on the stovetop, too. Combine all of the ingredients in a Dutch oven, but put the pork on top of the other ingredients. Spoon some of the pork and beans over the pork. Bring the mixture to a boil and reduce the heat and simmer. Keep the mixture covered until the meat is tender, about three to four hours. Then proceed with the directions for shredding pork.
