One-Pot BBQ Pork and Beans Recipe (2024)

We call this dish “Married Student Housing Pork and Beans”. We started making a similar recipe when we were married college students with little income. We love it today! I’m going to make this! Thanks!

Couldn't find pork shoulder at the supermarket, so I made this with bone-in chicken and added bacon. Rendered the bacon fat in a cast iron dutch oven and then browned the chicken in the fat. All other parts of the recipe stayed the same. Absolutely delicious.

I’ve made this exactly as specified, and it was excellent. However, it’s even better if you substitute a whole organic chicken for the pork shoulder, don’t add the beans, and then shred the chicken into the sauce. The next day you’ll have the best pulled chicken imaginable.

They are calling for one chipotle from the can. Not the whole can of chipotles. No wonder it was spicy!

I seared the pork in reserved bacon fat. Do I have regrets? I do not.

Made as directed except I added 1# presoaked pinto beans along with their soaking liquid in place of the called-for water/broth. The beans went in at the beginning and cooked for about 4 hrs. Turned out well (and apartment smells great!).

Made this with boneless country style ribs, cooked the pork, then let it sit in the fridge overnight, took off the fat, then added the beans, it was a huge hit. Makes an excellent filling for quesadillas with the left overs. Good addition to the winter menu.

Really good. Doubling the sauce and the beans (or halving the pork) was more of a crowd pleaser at home here but really good.

Pork chops worked! I accidentally/on-purpose used three pork chops, browning them as instructed. Added a smudge more olive oil to help with garlic and onions since there was less fat rendered from using chops. Put in the oven for about 40 minutes covered and another 20 uncovered and they came out tender. Served with cornbread (always drizzle molasses on ours before cooking), and sautéed kale. I could eat this every day.

I made this last night and my family loved it! I used the whole can of chipotle and it was really spicy but so good!

Add 1/4c bourbon w stock

Good recipe as-is with room to tinker. I usually replace the canned beans with 1 pound of dried pintos, soaked overnight and drained. Add the beans at the same time as the chicken broth, and double the broth so they cook well.I also usually add more veg: 1 1/2 chopped onions, 2 cups finely choppedcarrots, 2 cups chopped mushrooms, 1 chopped bell pepper, 6 cloves garlic, 4 chipotle in adobo. I’ve subbed Calabrian peppers preserved in oil for the chipotle in adobo. I never use the brown sugar.

I used a pork loin which turned out great and didn’t leave a lot of fat to skim off. I didn’t have chipotles. But it was delicious!

I made this the other night and the family loved it! I made a few tweaks (impossible for me to follow a recipe precisely lol). 1. I used the whole can of chipotle peppers (we like things spicy around here)2. I didn’t baste every 30 minutes. Meat was still very tender. 3. I used beef broth instead of chicken broth. (I bought chicken broth but then noticed I had beef broth in the pantry and somehow it just felt right.)Thanks for the recipe - it is a keeper!

I added carrots (pile) not enough beans pork good beans best I’ve ever made.

Love this recipe! I swapped the 2 cups of water for a pint of IPA and the results were amazing. Will try with Guinness next time

We eat primarily vegetarian at our home, but my son LOVES meat and this is one of his favorite recipes. It is easy and when served with a side of macaroni and cheese it is a teenage boy crowd-pleaser!

This was very good, but I prefer the beans to take a leading role in any pork and beans recipe. Simple solution -- just double the beans. The pork was amazing, but I prefer it to be more of an accent than a main feature.

Great recipe, definitely a keeper!Made this twice (and will make again and again). First time with pork shoulder, second time with whole, bone in, skin on chicken legs.Used my homemade barbecue sauce which has quite a kick, so did not add the chipotle.My only issue is that it came out a little watery. Will try cutting the quantity of the chicken broth next time (there definitely will be a next time), and maybe strain both cans of beans.

does this freeze well?

When the onions and garlic are soft deglaze the pot with a 1/4 cup of bourbon before the next steps. The alcohol cooks off, but the add flavor is excellent.

I used 2 1/2 lbs boneless country ribs, each cut into quarters. Browned pieces and removed to plate before cooking onions and garlic. Then returned meat to pot before going into oven. Cooked at 300 for 3 hrs. Shredded pork in pot with pie spatula rather than removing and shredding. Maybe add a 3rd can of beans and more chicken stock if serving 6.

Used 2 1/2 lbs of boneless country style ribs, cut each piece into quarters. Removed meat after browning and then cooked onions and garlic. Return meat. Cooked at 300 for 3 hrs. Shredded meat in pot with pie spatula. Can add a 3rd can of beans and more stock in serving 6.

So, so good. Next time might use less chicken broth and more sauce as it was a little soupy instead of what you expect with baked beans. Flavor was phenomenal, though. Used Stubb's sweet and smoky bbq sauce and two tablespoons sugar with some molasses added.