Ingredients
– 2 pounds boneless pork shoulder for the main protein
– 2 cans (14.5 oz each) pinto beans, drained and rinsed for hearty texture and fiber
– 1 1/2 cups BBQ sauce for smoky-sweet flavor and “stick-together” sauce base
– 2 tablespoons coconut sugar for gentle sweetness
– 1 tablespoon Worcestershire sauce for savory depth
– 1 small yellow sweet onion, diced for sweet aromatic flavor
– 1 tablespoon jarred minced garlic for garlic flavor
– 2 teaspoons mustard powder for subtle tang
Instructions
1-First Step: Add all ingredients except the pork to the slow cooker and stir to combine. This includes the pinto beans (drained and rinsed), BBQ sauce, coconut sugar, Worcestershire sauce, diced onion, jarred minced garlic, and mustard powder.
2-Second Step: Cut the pork shoulder into 4 smaller pieces and nestle it into the mixture in the slow cooker. Splitting the pork helps it cook evenly and become tender throughout.
3-Third Step: Cover and cook on low for 6 to 8 hours. Keep the lid closed during cooking so the temperature stays consistent. If you open the lid too often, you slow the cooking down.
4-Fourth Step: Remove the pork, shred it, then return shredded pork to the slow cooker and stir. This step evenly distributes the pork throughout the beans and sauce so every bite tastes balanced.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
๐ท Fresh pork shoulder yields richest flavor; trim excess fat before cooking.
๐ฟ Use gluten-free Worcestershire for fully GF recipe.
โฒ๏ธ Cook low and slow 6-8 hours for melt-in-mouth pork texture.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 cup
- Calories: 341 kcal
- Sugar: 21g
- Sodium: 640mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 68mg
