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Title: Slow Cooker Bbq Pork & Beans
Categories: Pork, Chilies, Sauces, Beans, Vegetables
Yield: 5 servings

3 1/2 lb Boneless pork shoulder;
- trimmed
Salt & black pepper
1 tb Extra-virgin olive oil
1 c Barbecue sauce
1 Chipotle in adobo; fine
- chopped, more to taste
3 tb Light brown sugar; more to
- taste
28 oz (2 cans) pinto beans;
- rinsed
6 cl Garlic; peeled, thin sliced

Season the pork all over with 1 tablespoon salt and and
3/4 teaspoon pepper. In a large Dutch oven or skillet,
heat the olive oil over medium-high. Add the pork
shoulder and sear until browned on all sides, 8 to 10
minutes.

Meanwhile, in your slow cooker, stir together the
barbecue sauce, chipotle and brown sugar. Taste the
mixture and adjust sweetness with brown sugar and spice
with chipotle.

Add browned pork to the barbecue sauce and turn to coat
in the sauce. Add the beans and garlic to the sauce
around the pork. Cover and cook on low until the meat
falls apart when prodded with a fork, 8 to 10 hours.

Transfer the pork to a cutting board. Skim excess fat
from the top if desired, then season the beans to taste
with salt and pepper. Slice the pork against the grain
in 1/2" thick slices, or shred the pork with two forks.
Serve the pork with the beans.

By: Ali Slagle

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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