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Mason and Dixon Line Pulled Pork and Bean Sandwiches Recipe

Mason and Dixon Line Pulled Pork and Bean Sandwiches Recipe

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Mason and Dixon Line Pulled Pork and Bean Sandwiches

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Ingredients:

Serving

1 lb dried navy beans
4 oz thick slab bacon , cut into 1-inch pieces
1 (10 lb) bone-in pork shoulder, skin on and at room temperature
salt & freshly ground black pepper , to taste
1/4 cup packed light-brown sugar
1 tbsp packed light-brown sugar
1/4 cup blackstrap molasses ( unsulphured) or 1/4 cup packed dark brown sugar
1 tbsp blackstrap molasses ( unsulphured) or 1/4 cup packed dark brown sugar
1/4 cup ketchup
1 tsp salt
3 cups water
3 tbsp white vinegar
2 red onions, sliced into rings
3 jalapeno chiles , sliced lengthwise
1 1/2 cups cider vinegar
1/4 cup granulated sugar
salt , to taste
20 kaiser rolls
1/2 head green cabbage, shredded

Directions:

Place beans in a pot; add water to cover by 3 inches. Bring to a boil, and cook for 5 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain.
Meanwhile, preheat oven to 300 degrees F. Cook bacon in a large Dutch oven over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Season pork shoulder generously with salt and pepper, and sear, skin side down, in Dutch oven until golden, about 5 minutes. Flip, and repeat on opposite side.
Return bacon to Dutch oven, add drained beans, brown sugar, molasses, ketchup, and 1 tablespoon salt. Add water to cover (about 3 cups). Cover, and bring to a simmer. Transfer to oven, and braise, basting every hour, until beans are thick and syrupy and pork is falling off the bone, about 6 hours.
While the beans cook, combine onions and jalapenos in a bowl. Bring cider vinegar, granulated sugar, and 1 teaspoon salt to a simmer in a small saucepan. Cook until sugar dissolves, about 4 minutes. Pour pickling liquid over onions and jalapenos. Let cool.
Transfer pork shoulder to a cutting board. Stir white vinegar into beans. Shred pork using two forks or chop using two cleavers and return to pot.
Serve pork and beans on buns with shredded cabbage and pickled vegetables on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3275.56 Kcal (13714 kJ)
Calories from fat	1249.54 Kcal
		% Daily Value*
Total Fat	138.84g	214%
Cholesterol	106.98mg	36%
Sodium	7901.75mg	329%
Potassium	2791.06mg	59%
Total Carbs	366.71g	122%
Sugars	48.51g	194%
Dietary Fiber	39.22g	157%
Protein	139.35g	279%
Vitamin C	46.7mg	78%
Iron	18.4mg	102%
Calcium	615.9mg	62%

Amount Per 100 g
Calories	327.71 Kcal (1372 kJ)
Calories from fat	125.01 Kcal
		% Daily Value*
Total Fat	13.89g	214%
Cholesterol	10.7mg	36%
Sodium	790.55mg	329%
Potassium	279.24mg	59%
Total Carbs	36.69g	122%
Sugars	4.85g	194%
Dietary Fiber	3.92g	157%
Protein	13.94g	279%
Vitamin C	4.7mg	78%
Iron	1.8mg	102%
Calcium	61.6mg	62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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