Pulled Pork with Cider-Baked Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From . dry navy or great northern beans, water, onion, bacon, boneless pork shoulder, apple cider, molasses, dark brown sugar, dry mustard, bay leaf, canned chopped tomatoes, salt cvt Ingredients:
8 ounces dry navy beans or great northern beans, picked over |
7 1/2 cups cold water |
1 cup chopped onion |
12 g (2 slices, check weight) bacon, chopped |
2 pounds boneless pork shoulder, fat trimmed, cooked per recipe, net from 3 pounds fresh |
1 cup apple cider |
1/3 cup unsulphured molasses |
55 g (1/4 cup firmly packed) dark brown sugar |
1 teaspoon dry mustard |
1/2 cup (drained canned chopped) tomatoes |
1/4 teaspoon salt |
Directions:
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 one 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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