Pork and Beans
Folks for the new year we’re feeding a crowd with a classic dish that’s the real deal and doesn’t come from the can! I’m talking about pork and beans and we’re using Anasazi beans instead of a traditional pinto because I think they add great flavor along with a fall off the bone pork roast.
We need to season up this pork well so it can set in the icebox for about 3 hours to let those good flavors soak in. Be sure to rub in in all over and in any folds.
Before you cook it, be sure you bring it out of the icebox about 40 minutes beforehand so it can warm up slightly which will give you a more even cooking.
Place the roast fat side down on the counter and then poke holes evenly around the top side because that’s where you’re going to add those garlic clove halves. Just make sure you poke the holes deep enough that the garlic won’t pop out during cooking.
Place the roast fat side down in a Deep Dutch oven or roasting pan (I’m using this one: Lodge 14-inch Dutch oven: https://amzn.to/2nFQZSf).
We’ll need a little liquid in there, so we’re going to use 1 cup of chicken broth. Don’t pour it directly on the mean because you will wash off all the seasoning, pour it around.
Put a lid on and cook it for about 3 hours or until that roast is fork tender.
Check out our video below to see how we cook this roast outside!
After the roast has been cooking for about an hour it’s time to start the beans!
I like to start them with 2 cartons of chicken broth along with water because it gives it a richer flavor. I’m also using Anasazi beans as I think they bring so much more flavor to this bean recipe. If there aren’t any at your grocery store you can grab some here: https://amzn.to/2QfIwQv
The timing in this recipe is pretty important. It depends on what elevations you’re living at. A lot of folks living in high elevation tell me that they were soaking their beans for 4 to 6 hours. A lot of people soak them overnight, you can do it as long as it is in good ice water so they don’t spoil.
We’ll cook ours about 2 1/2 hours and as it’s cooking, you may have to add some water to it. You can also use more chicken broth. But if you’re adding water, don’t just add cold water in there. Use hot water because that way you’re not shocking those beans.
When the beans are nearly tender and the pork is fork tender, remove the roast and place it in the pot with the beans along with any leftover drippings. We’re going to let this all simmer together for about 30 minutes.
Next, you’ll want to remove the pork and shred it on a cutting board. Then stir it back in with the beans and mix well.
Get yourself a bowl and let’s serve it up. I have had this with cornbread or you could even serve it over rice if you’d like.
This will feed about 1- to 12 folks, so get your hungry bunch together and let’s bring in the new year right… with family and friends!
The Real Pork and Beans - Cowboy Kent Rollins
Ingredients
- ¼ cup Red RIver Ranch Mesquite or substitute below
- 2 teaspoons chili powder
- 2 tablespoons ground mustard
- 2 teaspoons smoked paprika
- 4 to 5 pound pork roast or pork butt
- 6 garlic cloves cut in half
- ½ stick butter melted
- 2 tablespoons olive oil
- 2 32 ounce boxes chicken broth (divided)
- 6 cups water
- 2 pounds Anasazi beans
- 2 white onions quartered
- 2 dried ancho chilis crushed
- 1 jalapenos stemmed seeded and diced
- 1 tablespoon Red RIver Ranch Original or salt and pepper, to taste
- Cornbread or rice for serving optional
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the Mesquite (or substitute),chili powder, ground mustard and smoked paprika.
- Spread the seasoning mixture evenly over the pork roast Cover and place in the ice box for 3 hours. Remove the roast from the icebox about 40 minutes before cooking to allow it to warm.
- Place the roast fat side down and with a sharp knife poke holes evenly around the top side and place the halved garlic cloves in, make sure they are inserted deep enough to be covered by meat all the way around.
- In a deep dutch oven or large roasting pan add the butter and olive oil. Pour in 1 cup of the chicken broth.
- Place the roast, fat side down, in a Dutch oven or pan. Cover with a lid and cook for 3 hours or until the roast is fork tender.
- Meanwhile, after the roast has been cooking for 1 hour, add the remaining chicken broth and water to a large stock pot over medium-high heat.
- Stir in beans, onions, dried chilis, jalapenos.
- Bring the beans to a boil. Reduce to a simmer and season with Red River Ranch Original or salt and pepper, to taste. Cover and cook for 2 to 2 ½ hours, or until the beans begin to get tender. *Note cooking time will vary depending on elevation.
- Remove the roast from the Dutch oven or pan and place in the stock pot with the beans along with any remaining broth from the pan. Place the pot over medium heat and simmer for another 30 minutes, stirring occasionally.
- Remove the pork from the pot and shred with a fork. Stir the shredded pork into the beans. Pour into bowls and serve warm with cornbread or over rice, if desired.