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by chef: Eric Schmidt

RECIPE STACK

Shredded Pork and Beans

Mains

Premade salad

Sides

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INGREDIENTS

3 to 3 1/2 pounds boneless pork shoulder, trimmed of more than 1/4-inch fat

Kosher salt and black pepper

2 tbs extra-virgin olive oil

1 cup store-bought or homemade bbq sauce

1 canned chipotle in adobo, finely chopped, plus more to taste

3 tablespoons light brown sugar, plus more to taste

1 large yellow onion, peeled and coarsely chopped

4 garlic cloves, thinly sliced

2 cups chicken broth or water

2 (14-ounce) cans pinto beans (not drained)

8 hamburger buns

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1 bag of premade salad

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PREPARATION

Shredded Pork and Beans

Step 1 of 6

15m

Heat the oven to 350 degrees. Season the pork all over with 1 tablespoon salt and ¾ teaspoon pepper. In a large Dutch oven, heat the olive oil over medium-high. Add the pork shoulder and sear until browned on all sides, 8 to 10 minutes. Spoon out all but 1 or 2 tablespoons of fat.

Shredded Pork and Beans

Step 2 of 6

Meanwhile, in a small bowl or measuring cup, stir together the barbecue sauce, chipotle and brown sugar. Taste, and add more brown sugar or chipotle, as needed.

Shredded Pork and Beans

Step 3 of 6

Add the onion and garlic to the oil in the Dutch oven, season with salt and pepper and stir to coat. Cook over medium-high until the onions are softened, just 1 minute. Spoon the barbecue sauce over the pork, seeking to cover all exposed sides. Pour the chicken broth over the onion and garlic.

Shredded Pork and Beans

Step 4 of 6

3h 20m

Cover and transfer to the oven, basting the pork with the sauce every 30 minutes or so until the pork falls apart when prodded with a fork, 2½ to 3 hours. Open the cans of beans and drain and rinse one of the cans. When the pork is tender, add 1 can of beans and its liquid along with the rinsed beans; stir to combine. Cook, uncovered, in the oven until the pork is glazed and the beans are warmed through, about 20 minutes.

Shredded Pork and Beans

Step 5 of 6

Transfer the pork to a cutting board, then season the beans to taste with salt and pepper. Slice the pork against the grain into ½-inch-thick slices, or shred the pork with two forks. Serve the pork with the beans right out of the pot.

Premade salad

Step 6 of 6

Open the salad bag. Mix contents together. Serve.

DISH INFO

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COMMENTS

[{"id":1,"name":"No Match"},{"id":2,"name":"Basil, fresh 🌿"},{"id":3,"name":"Butter, unsalted 🧈"},{"id":4,"name":"Chicken breast 🐔"},{"id":5,"name":"Chicken stock 🐔"},{"id":6,"name":"Chicken thigh 🐔"},{"id":7,"name":"Flour 🏺"},{"id":8,"name":"Garlic 🧄"},{"id":9,"name":"Heavy cream 🥛"},{"id":10,"name":"Neutral oil, like grapeseed 🛢️"},{"id":11,"name":"Olive oil 🛢️"},{"id":12,"name":"Oregano, dried 🌿"},{"id":13,"name":"Parmesan cheese, grated 🧀"},{"id":14,"name":"Red bell pepper 🫑"},{"id":15,"name":"Red pepper flakes 🌶️"},{"id":16,"name":"Rice, jasmin 🍚"},{"id":17,"name":"Salt, kosher 🧂"},{"id":18,"name":"Sun-dried tomatoes 🍅"},{"id":19,"name":"Tomato paste 🥫"},{"id":20,"name":"Peanut butter 🥜"}]