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Pulled Pork with Cider Baked Beans Recipe

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This recipe for Pulled Pork with Cider Baked Beans is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz dry navy or great northern beans, picked over
7 ½ c. cold water
1 c. chopped onion
2 bacon slices, chopped
3 lbs boneless pork shoulder, fat trimmed
1 c. apple cider
1 1/2 c. water
1/3 c. unsulphured molasses
¼ c. dark brown sugar firmly packed
1 tsp. dry mustard
3 T. cider vinegar
1 bay leaf
½ c. drained canned chopped tomatoes
¼ tsp. salt
Directions:
Directions:
Combine beans and 6 c. water in a large pot. Bring to a boil, cover and remove from heat. Let stand for 1 hour (or soak beans in cold water overnight) Drain and rinse.

Combine onion and bacon in a large nonstick pan over moderate heat; cook until onion is tender and bacon is crisp. (6-8 min.) Drain fat.

Combine onion-bacon mixture and beans in a 4-5 quart slow cooker. Place pork over bean mixture. Stir together cider, water, molasses, sugar, mustard, bay leaf and vinegar in a medium bowl until combined well. Pour over pork.

Cover and cook on low for 12–13 hrs. or high for 6–7 hrs.
Add tomatoes 30 min before cooking time is over. Transfer pork to a cutting board and using two forks shred. Strain juice from beans into large bowl (discard bay leaf) Skim fat from juice; pour 1 c. of juice over pork and toss to coat. Pour just enough juice back into the beans until soupy. Then stir in the salt.
Personal Notes:
Personal Notes:
You can serve the pork on soft rolls with BBQ sauce.

 

 

 

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