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Main dishes

Pulled Pork with Cider-Baked Beans

Pulled Pork with Cider-Baked Beans recipe
Recipe and Photo by: Ladies' Home Journal
Bacon and molasses add their smoky-sweet magic to this Slow Cooker Pulled Pork with Baked Beans recipe.
time
prep:
30 min
total:
13 hr 30 min
servings
total:
6 servings

What You Need

8
 ounces dry navy or great northern beans, picked over
7-1/2
cups  cold water
1
cup  chopped onion
2
 bacon slices, chopped
3
 pounds boneless pork shoulder, fat trimmed
1
cup  apple cider
1/3
cup  unsulphured molasses
1/4
cup  firmly packed dark brown sugar
1
 teaspoon dry mustard
1
 bay leaf
1/2
cup  drained canned chopped tomatoes
1/4
 teaspoon salt

Make It

1. Combine beans and 6 cups water in a large pot. Bring to a boil, cover and remove from heat. Let stand 1 hour (or soak beans in cold water overnight). Drain and rinse.

2. Combine onion and bacon in a large nonstick skillet over moderate heat; cook until onion is tender and bacon is crisp, 6 to 8 minutes. Drain fat.

3. Combine onion-bacon mixture and beans in a 4- to 5-quart slow cooker. Place pork over bean mixture. Stir together cider, 1-1/2 cups water, the molasses, sugar, mustard and bay leaf in a medium bowl until combined well; pour over pork.

4. Cover and cook 12 to 13 hours on low or 6 to 7 hours on high. Add tomatoes 30 minutes before end of cooking time.

5. Transfer pork to a cutting board and, using 2 forks, shred. Strain juice from beans into a large bowl (discard bay leaf). Skim fat from juices; pour 1 cup juices over pork and toss to coat. Pour just enough juice back into beans until soupy, 2 to 3 cups (discard remaining juices), then stir in salt.

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