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.